Mouthwatering Charred Beets With Ricotta

Step 1

Prepare a grill for medium-high heat. Stir1 garlic clove, finely grated,2 Tbsp. low-sodium soy sauce,2 Tbsp. unseasoned rice vinegar,2 tsp. sugar,2 tsp. chili crisp, and1 tsp. Diamond Crystal or ½ tsp. Morton kosher saltin a medium bowl until sugar and salt are dissolved. Set dressing aside.

Step 2

Toss½ bunch Tuscan kale, stems and ribs removed,1 lb. prepared unseasoned cooked beets, drained, and¼ cup vegetable oilin a large bowl with your hands until well coated. Grill kale and beets, turning occasionally, until kale is crisp and mostly charred and beets are well charred all over, about 5 minutes for kale, 12–15 minutes for beets. Transfer vegetables to a cutting board; let sit until cool enough to handle. Cut beets into quarters. Cut kale into large pieces. Add beets to reserved dressing; toss to coat. Let sit 20 minutes.

Step 3

Just before serving, drizzlesliced sourdough bread or focaccialightly withextra-virgin olive oil. Grill, turning often, until golden brown and toasted, about 3 minutes. Transfer to a plate.

Step 4

Spread8 oz. fresh ricotta盘。添加甘蓝与甜菜碗;搅拌combine. Spoon mixture over ricotta and tuck4 oz. fresh mozzarella, torn into bite-size pieces, around beets. Drizzle aspoonful of chili crisp oilover. Serve with grilled bread.