This is a really, really exceptional dish that always blows people’s minds. Nut oils have that same combination of earthy and sweet as root vegetables, which makes them the dream team, and then the oil has all that extra fat and richness that’s just delicious. I top this off with burrata, which might seem like a cop-out because adding burrata to things is like adding caviar—it’s cheating a little bit—but the creaminess against the roasted veg is just out of this world. And it doesn’t necessarily need the ooze factor, so you could use fresh mozzarella instead. Could you just add the cheese to the roasted roots along with some marinated kale? Yeah. Would it be unique? Yeah. But the whole extra step of searing the beets and kale and pouring them right from the pan onto a platter? Next level.
If you’ve already roasted and marinated the beets, you could marinate the kale on its own, then sear everything together.
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