Mouthwatering Charred Beets With Ricotta
Ingredients
The dressing
-
1
clove
garlic
-
2
Tbsp.
low-sodium soy sauce
-
2
Tbsp.
unseasoned rice vinegar
-
2
tsp.
sugar
-
2
tsp.
chili crisp
-
1
tsp.
kosher salt
The vegetables
-
½
bunch
Tuscan kale
-
1
lb.
prepared unseasoned cooked beets
-
¼
cup
vegetable oil
For serving
-
sliced
pieces
sourdough bread or focaccia
-
to taste
extra-virgin olive oil
-
8
oz.
fresh ricotta
-
4
oz.
fresh mozzarella
Instructions
- Prepare the grill for medium-high heat and mix the dressing ingredients until dissolved.
- Toss the kale, beets, and vegetable oil together, then grill until charred.
- Let the grilled vegetables cool, then cut them into pieces and mix with the dressing.
- Grill the bread until toasted and serve with the ricotta and vegetable mixture.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
15g
Total carbohydrates
20g
Total protein
8g
Sodium
500mg
Cholesterol
20mg
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