Wednesday, September 26

Grilled Kale, Beet, & Burrata Salad

I make kale all the time - raw in salads, quickly braised as a side dish, roasted into chips - but never grilled. I got inspired by this recipe and decided to try out my own version. Large leaves of the green get lightly tossed with olive oil and then put directly on the hot grill grates for just a few minutes, until the edges are charred and crisp. The kale takes on a really delicious meaty flavor which pairs well with the creamy burrata cheese and sweet roasted beets. It's a hearty salad that would definitely be filling enough for a vegetarian meal.

Grilled Kale, Beet, & Burrata Salad:
  • Wrap 4-5 small beets individually in tin foil, then place in a 400F oven and roast for 35-50 minutes, or until tender.
  • Remove from the oven, let cool, then use your fingers to rub off the beet skin. Cut into bite size pieces.*
  • Meanwhile, wash and dry one large bunch of kale, pull out the tough bottom stems, and toss with a little olive oil.
  • Place leaves directly on a hot grill and cook for 1-2 minutes a side, or until ends are charred and crispy.
  • Remove from the grill and season with salt and pepper.
  • To serve, break open 8 oz. burrata on the bottom of a platter.
  • Arrange the beets on top, then the kale, and then drizzle the whole things with olive oil and balsamic vinegar.

Serves two (main course)
Serves four - six (side dish)
*Can be done a day in advance and kept in the fridge.