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

• 30g grated Pecorino or Parmigiano cheese

• 2 colheres de sopa de azeite de oliva extra-virgem

• Raspas e suco de 1 limão

• 1 dente de alho, picado

• 1/2 colher de chá de mel

• 1/2 colher de chá de sal kosher

• 1/4 teaspoons crushed red chilli flakes

• Pimenta preta moída na hora

• 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 colher de sopa de vinagre de vinho tinto

• 1 colher de chá de chalota finamente picada

• 1 teaspoon minced thyme leaves

• 1/2 colher de chá de mel

• 1/4 colher de chá de sal kosher

• 3 cranks black pepper

• Roasted and marinated beets

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

• Sal kosher

• Pimenta preta moída na hora

• 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

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.