Best 2 Roasted And Marinated Beets With Burrata Charred Kale And Hazelnut Vinaigrette Recipes
Roasted and marinated beets with burrata, charred kale, and hazelnut vinaigrette is a delightful and flavorful dish that combines the earthy sweetness of beets with the creamy richness of burrata cheese. The charred kale adds a smoky and slightly bitter note, while the hazelnut vinaigrette brings a nutty and tangy finish. This dish is perfect for a light lunch or dinner, and it can also be served as an appetizer or side dish.
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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
ROASTED MARINATED BEETS WITH VINAIGRETTE
I love roasted beets and am always ordering them out...but have never tried making them at home. Posting this recipe for safekeeping. Adapted from "Atlanta Cooks: 125 Recipes from 25 Top Atlanta Chefs" by Melissa Libby, this recipe is from the Floataway Cafe restaurant in the Atlanta area. Their roasted beets are the BEST. Also great paired with goat cheese in a green salad. NOTE: 2nd ingredient is for 1/4 cup raspberry vinegar...for some reason ZAAR won't let me input that ingredient.
Provided by Epi Curious
Categories Vegetable
Time 2h40m
Yield 2 1/2 lbs., 6-8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 357.5, Fat 21.4, SaturatedFat 3.6, Cholesterol 7.6, Sodium 169.2, Carbohydrate 38.5, Fiber 3.8, Sugar 32.5, Protein 3.5
Tips:
- For the best flavor, use fresh, organic beets. Choose beets that are small to medium in size, as they are more tender.
- To roast the beets, toss them with olive oil, salt, and pepper. Roast at 425 degrees Fahrenheit for 45 minutes to an hour, or until tender.
- To make the marinade, whisk together olive oil, lemon juice, honey, Dijon mustard, garlic, and thyme.
- Marinate the roasted beets for at least 30 minutes, or up to overnight.
- To char the kale, heat olive oil in a large skillet over medium-high heat. Add the kale and cook, stirring occasionally, until wilted and slightly charred.
- To make the hazelnut vinaigrette, whisk together olive oil, hazelnut oil, vinegar, honey, Dijon mustard, salt, and pepper.
- To assemble the salad, place the roasted beets, charred kale, and burrata cheese on a platter. Drizzle with the hazelnut vinaigrette and top with chopped hazelnuts.
Conclusion:
This roasted beet salad is a delicious and healthy side dish or main course. The beets are roasted until tender and slightly caramelized, then marinated in a tangy lemon-honey dressing. The charred kale adds a smoky flavor and the burrata cheese provides a creamy richness. The salad is finished with a hazelnut vinaigrette, which adds a nutty flavor and a touch of acidity. This salad is sure to impress your guests and is perfect for any occasion.
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