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Ingredients
4 small golden beets, peeled and cut into wedges
1/4 cup olive oil
2 tablespoons balsamic vinegar
1 teaspoon maple syrup
12 fresh figs, black mission or Turkish brown figs, stemmed and halved
1 generous cup of fresh ricotta
One bunch of dinosaur (lacinto) kale (or green kale), bottoms of the stems removed
Salt and pepper
Directions Preheat your oven to 425 F. Toss the beet wedges with one tablespoon of olive oil and sprinkle them with salt. Spread them in a baking dish and roast, stirring occasionally, until tender, about 20 minutes.
Whisk together two tablespoons of olive oil together with the balsamic vinegar and the maple syrup. When the beets come out of the oven, toss them with the dressing. Heat your grill and coat the kale with the remaining olive oil and a good sprinkling of salt. Spread the leaves out on the grill and cook them, turning each over once, until they have developed crispy edges and charred splotches, several minutes. Transfer the kale to a cutting board, and chop it coarsely.
Put a spoonful of ricotta on each salad plate, then divide the kale between the plates. Divide the beets between the salads, and drizzle some of the dressing that is leftover from the beets over each of the salads. Divide the figs between the salads, dollop the remaining ricotta over the salads and sprinkle each with salt and pepper.
Image and recipe via fiveandspice.com
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