Roasted beets with burrata, charred kale and hazelnut vinaigrette

Ingredients for Roasted and marinated beets with burrata, charred kale, and hazelnut vinaigrette

• 30 g grated pecorino or parmigiano cheese

• 30 ml extra-virgin olive oil

• Zest and juice of 1 lemon

• 1 clove garlic, minced

• 2.5 ml honey

• 2.5 ml reduced-salt salt

• 0.5 ml crushed red chilli flakes

• Freshly ground black pepper

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

• 30 g hazelnuts, toasted in a skillet over medium heat until fragrant, finely ground

• 45 ml hazelnut oil

• 15 ml red wine vinegar

• 5 ml finely chopped shallot

• 5 ml minced thyme leaves

• 2.5 ml honey

• 2.5 ml reduced-salt salt

• 3 cranks black pepper

• Roasted and marinated beets (optional)

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

• Reduced-salt salt (to taste)

• Freshly ground black pepper (to taste)

• 70 g coarsely chopped toasted hazelnuts

How to make Roasted and marinated beets with burrata, charred kale, and hazelnut vinaigrette

1. In a large bowl, combine the cheese, olive oil, lemon zest and juice, garlic, honey, salt, chilli flakes, and pepper. Stir well to mix. Add the kale and use your hands to toss it thoroughly; ensure the kale is well coated. Set the kale aside to marinate at room temperature for 2 hours or in the fridge overnight. Alternatively, you can mix the kale with the roasted marinating beets and the cheese mixture, allowing it to sit at room temperature for 2 hours or in the fridge overnight.

2. In a small jar with a tight-fitting lid, combine the hazelnuts, hazelnut oil, vinegar, shallot, thyme, honey, salt, and pepper. Shake until the dressing is well combined. Set aside until ready to serve, or store in the fridge for up to 5 days.

3. Preheat a large cast-iron frying pan over high heat for 5 minutes. When the pan is very hot and you see wisps of smoke, add the marinated beets and char on one side for 1 minute, just enough to achieve some char. Remove the beets from the pan and add the kale, charring for another minute. You want to heat the kale without fully cooking it. Alternatively, you can use a high heat on the grill for this step. Remove the pan from the heat.

4. Spread the cheese over a large platter and season lightly with salt and pepper. Scatter the charred kale and beets over the cheese, drizzle with the hazelnut vinaigrette, and finish with the chopped hazelnuts.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.