Roasted and Marinated Beets with Burrata, Charred Kale, and Hazelnut Vinaigrette

Ingredients for Roasted and Marinated Beets with Burrata, Charred Kale, and Hazelnut Vinaigrette

• 30g grated Pecorino or Parmigiano cheese

• 2 cucharadas de aceite de oliva virgen extra

• Zest and juice of 1 lemon

• 1 diente de ajo, picado

• 1/2 cucharaditas de miel

• 1/2 cucharadita de sal kosher

• 1/4 teaspoons crushed red chilli flakes

• Pimienta negra recién molida

• 1 large bunch black Tuscan kale, ribs removed and coarsely chopped

• 1/4 heaping cup hazelnuts, toasted in a skillet over medium heat until fragrant and then finely ground

• 45ml hazelnut oil

• 1 cucharada de vinagre de vino tinto

• 1 teaspoon finely chopped shallot

• 1 teaspoon minced thyme leaves

• 1/2 cucharaditas de miel

• 1/4 cucharaditas de sal kosher

• 3 cranks black pepper

• Roasted and marinated beets

• 2 balls burrata or fresh mozzarella cheese, torn into rough chunks

• Sal kosher

• Pimienta negra recién molida

• 80g coarsely chopped toasted hazelnuts

In a large bowl, combine the cheese, olive oil, lemon zest and juice, garlic, honey, salt, chilli flakes, and pepper. Add the kale and toss to combine—really get in there and work the kale with your hands; this isn’t a gentle massage. Set the kale aside to marinate at room temperature for 2 hours or in the fridge overnight. Alternatively, you could toss the kale in with the just-roasted, marinating beets along with the cheese, olive oil, et al., and let the mixture sit at room temperature for 2 hours or in the fridge overnight. They’ll marinate just the same.

Combine the hazelnuts, hazelnut oil, vinegar, shallot, thyme, honey, salt, and pepper in a small jar with a tight-fitting lid and shake it until the dressing comes together. Set aside until ready to serve or store in the fridge for up to 5 days.

Preheat a large cast-iron pan over high heat for 5 minutes. When the pan looks very hot (you see little wisps of smoke), add the marinated beets and char on one side for 1 minute, just long enough to get some char. Remove the beets from the pan and add the kale, again charring for 1 minute. You are looking to just heat the kale, not fully cook it. You also could do this over the high heat of a grill. Remove the pan from the heat.

Spread the cheese over a large platter. Season it a bit with salt and pepper. Scatter the charred kale and beets over the cheese, douse with the hazelnut vinaigrette, and finish with the chopped hazelnuts

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Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.