Roasted And Marinated Beets With Burrata Charred Kale And Hazelnut Vinaigrette Food

ROASTED AND MARINATED BEETS WITH BURRATA, CHARRED KALE, AND HAZELNUT VINAIGRETTE

Steps:

• To 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.
• To 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.
• To 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.
• To assemble 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.

ROASTED AND MARINATED BEETS WITH BURRATA, CHARRED KALE, AND HAZELNUT VINAIGRETTE

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

BEET AND BURRATA SALAD

Steps:

• For the beets: Preheat the oven to 375 degrees F.
• Put the beets in an 8-inch square baking dish. Add the vinegar, salt, thyme sprigs and 3 tablespoons water to the baking dish. Toss well to coat. Cover the dish with aluminum foil and roast until the beets are tender all the way through, about 50 minutes. Allow the beets to cool slightly, then use a paper towel to rub off the skins. Cut the beets into quarters or sixths depending on the size. Toss with any of the remaining liquid from roasting. Set aside to cool slightly.
• For the dressing: Heat a small skillet over low heat. Add the oil, shallots and 1/4 teaspoon of the salt and cook until the shallots are soft but not brown, about 5 minutes. Remove from the heat and cool for 5 minutes. Meanwhile, in a large bowl, whisk together the vinegar, Dijon mustard and remaining 1/4 teaspoon salt. Add the cooled oil mixture and whisk to combine.
• For the salad: Add the arugula and beets to the dressing and toss gently to coat. Place the salad on a large platter and tear the burrata around the sides. Sprinkle with the pine nuts.

ROASTED MARINATED BEETS WITH VINAIGRETTE

Steps:

• Preheat oven to 350 degrees. Place washed beets in a deep roasting pan. Fill pan halfway up the beets with water. Add vinegar, butter, honey, salt and pepper. Cover tightly with aluminum foil and roast for 2-3 hours, or until a knife goes easily into a beet's center. Remove from oven and remove beets from cooking liquid. Wearing gloves, peel off the exterior skin of the beets and dice.
• For the vinaigrette, place vinegar and honey in a bowl and whisk together. Add shallots and, while slowly whisking, add the grape-seed oil in a thin stream. Season with salt and pepper and toss with the warm, peeled and diced beets.
• *The beets will be even better the second day.