Burrata topped Beet, Kale & Citrus Winter Salad

I am always on the hunt for a delicious, memorable side that does not just compliment the main, but elevates the meal as a whole. Using all in-season ingredients, this is reminiscent of Cook Beautiful’s Blood Orange & Roasted Beet Salad, but with a couple of twists and topped with the always delectable burrata. It starts with a base of marinated then wilted kale which is then layered with two types of roasted beets. Finally, it’s topped with winter citrus, toasted pine nuts and herbs. A true colorful delight in every bite. May cause rhyming.

Ingredients

Serves 4

1/2 cup of olive oil (to use throughout the recipe)

2 yellow beets (peeled and cut into 1/2 inch wedges)

4 small red beets (peeled and cut into 1/2 inch wedges)

1 bunch of dino/ lacinato/tuscan kale (ribs removed; cut into 1 inch pieces)

1 blood orange or cara cara orange (sliced, peels removed)

4 cloves of garlic (minced; separated)

7 ounces of burrata (or one ball of burrata)

1/4 cup grated parmesan cheese

1 tbsp red wine vinegar

1 tsp honey (seperate)

5 sprigs of thyme (stems removed)

1-2 sprigs of tarragon

1 lemon (juiced and zested)

1/4 tsp crushed red pepper

2 tbsp pine nuts

Salt and pepper to taste

Additional items

Foil

Parchment Paper

Baking sheet

Whisk

Method

1. Massage the chopped kale well with half the garlic, 1/2 tsp of honey, grated parmesan, crushed red pepper, lemon juice, lemon zest and 2 tablespoons of olive oil. Allow to marinate for 1-2 hours before roasting.

2. Make dressing by whisking red wine vinegar, other half of minced garlic, 1/2 tsp of honey, thyme leaves, 3 tablespoons of olive oil, salt and pepper to taste. Set aside.

3. Preheat oven to 450 F and roast beets separately in foil pouches for 40-45 minutes; depending on how thick they are you may want to check them towards the end to ensure they do not burn. Set aside to cool once softened.

4. Line a baking sheet with parchment paper and lower the oven temperature to 350 F. Toast pine nuts for 10 minutes or until golden. Remove and set aside to cool.

5. Spread the kale out on parchment paper, careful not to overlap, and bake for 10-15 minutes. Rotate the baking sheet half way through baking.

6. Place kale on oven safe serving platter then top with the two different beets and bring to warm (ovens vary; mine is 190 F) for 10 minutes together.

7. Top the salad with citrus, burrata (cut into fourths) and pine nuts on top. Drizzle dressing and sprinkle with tarragon or more thyme leaves and serve. Make sure you get a bit of everything, especially a heap of burrata on each plate.