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Categories:Viewed: 35 - Published at: 6 years ago
Ingredients
- 2 tablespoons capers, either packed in salt or vinegar
- 4 medium-size beets, about 1 1/4 pounds
- 1 bunch lacinato kale (or curly kale), about 1/2 pound
- 2-4 ounces white cheese, such as chevre, feta or a fresh farmer's cheese
- 1/2 cup olive oil for baking kale and dressing
- 20 drops balsamic vinegar, preferably aged
Method
- Wrap beets in foil and bake 1-2 hours at 400 degrees until they can be easily pierced with a fork (through foil). Cool.
- Reduce oven heat to 275 degrees. Wash kale and strip from stems, discarding stems. Toss kale with 2 tablespoons olive oil and coarse salt and pepper. Bake 30-45 minutes, tossing every 15 minutes, bringing buried strips to the top. All should be crisp and blackened in spots when done. Cool.
- If capers are packed in salt, soak them for 1/2 hour or more (taste to make sure they are not too salty). Drain and pat dry. If packed in vinegar, rinse in a sieve and pat dry.
- Put 2 tablespoons of olive oil in a small frying pan and fry capers until crisp. Drain on paper towel. Cool.
- Peel and slice beets and make long, overlapping layers on a large platter, preferably white.
- Arrange strips of kale between and around the rows of beet slices.
- Sprinkle beet slices with salt, pepper, drops of olive oil (may not need entire 1/2 cup), and drops of balsamico.
- Dot beets with dabs of white cheese.
- Sprinkle the platter with fried capers.
