ROASTED AND MARINATED BEETS WITH BURRATA, CHARRED KALE, AND HAZELNUT VINAIGRETTE
Nut oils have that same combination of earthy and sweet as root vegetables, which makes them the dream team. With the creaminess of burrata, it's just out of this world.
Provided by Paul Kahan
Categories Fall Salad Dinner Mozzarella Root Vegetable Beet Hazelnut Marinate Roast
Yield 6 servings
Number Of Ingredients 25
Steps:
- Marinate the Kale:
- In a large bowl, combine the cheese, olive oil, lemon zest and juice, garlic, honey, salt, chile 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.
- Make the Vinaigrette:
- 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.
- Char the Kale and Beets:
- 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.
- Put it together and serve:
- 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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Chase Roberts
[email protected]Overall, this is a great recipe that I would definitely recommend.
pahtoun k
[email protected]I would definitely recommend this recipe to anyone who loves beets or is looking for a new way to cook them.
Malak Fouda
[email protected]This dish is a bit time-consuming to make, but it's worth the effort. The end result is a delicious and impressive dish.
RUBY NAJ
[email protected]I'm not a huge fan of beets, but I really enjoyed this dish. The roasting process mellowed out the beet flavor and the marinade added a nice tang.
Sudan Tamang
[email protected]This dish is a great way to get your daily dose of vegetables.
Keilin Brinkley
[email protected]I love the vibrant colors in this dish. The roasted beets are a beautiful shade of red, the burrata is creamy white, and the charred kale is a deep green.
Lorrany!
[email protected]I'm always looking for new ways to cook beets. This recipe is a great addition to my repertoire.
Ethan Hamilton
[email protected]This recipe is a great way to use up leftover beets. I had some roasted beets in the fridge and I wasn't sure what to do with them. This recipe was the perfect solution.
Niamatullah Paktiawal
[email protected]I made this dish for my vegetarian friend and she loved it. She said it was the best roasted beet dish she'd ever had.
FireArms Channel
[email protected]I followed the recipe exactly and the dish turned out perfectly. I highly recommend it.
Onusachi Hussein
[email protected]I made this dish for a party and it was a huge success. Everyone loved it!
Aafreen Ali
[email protected]This recipe is a keeper! I'll definitely be making it again.
baraka kakengera
[email protected]I loved the combination of flavors and textures in this dish. The roasted beets were tender and slightly caramelized, the burrata was soft and creamy, the charred kale was crispy and smoky, and the hazelnut vinaigrette added a nutty flavor.
C.M. Gorman
[email protected]This dish was easy to make and looked very impressive when I served it to my guests.
Javeria Gul
[email protected]I'm not usually a fan of beets, but this recipe changed my mind. The roasting process brought out their natural sweetness, and the marinade added a delicious tang.
MAYA BANDA
[email protected]This recipe was a hit! The roasted beets were sweet and earthy, the burrata was creamy and rich, and the charred kale added a nice smoky flavor. The hazelnut vinaigrette tied everything together perfectly.
Shanta Thapa
[email protected]Roasted beets with burrata, charred kale, and hazelnut vinaigrette - a flavor explosion in every bite!