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Serves
eight as part of a meal
Author Notes
I got the idea of fried capers from a piece Amanda had some time ago in the New York Times Magazine. Then I received some tiny bottles of aged balsamico as a gift, ranging in age from eight to forty years, and I discovered what even a few drops of the syrupy eight-year-old could do for beets. White cheese started as an enrichment and color contrast. Finally I learned to dry seasoned kale to a crisp and delicate state and found that its earthy flavor complemented sweeter beets. —magdance
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Ingredients
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2 tablespoons
capers, either packed in salt or vinegar
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4
medium-size beets, about 1 1/4 pounds
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1 bunch
lacinato kale (or curly kale), about 1/2 pound
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2-4 ounces
white cheese, such as chevre, feta or a fresh farmer's cheese
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1/2 cup
olive oil for baking kale and dressing
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20 drops
balsamic vinegar, preferably aged
Directions
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Wrap beets in foil and bake 1-2 hours at 400 degrees until they can be easily pierced with a fork (through foil). Cool.
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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.
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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.
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Put 2 tablespoons of olive oil in a small frying pan and fry capers until crisp. Drain on paper towel. Cool.
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Peel and slice beets and make long, overlapping layers on a large platter, preferably white.
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Arrange strips of kale between and around the rows of beet slices.
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Sprinkle beet slices with salt, pepper, drops of olive oil (may not need entire 1/2 cup), and drops of balsamico.
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Dot beets with dabs of white cheese.
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Sprinkle the platter with fried capers.
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