I can’t get enough chili crisp and I know you can’t either. This unlikely pairing of chili crisp, beets, kale, and creamy ricotta has won me over and honestly, I can’t stop making (or eating) it. Adapted from Bon Appetit, you can easily prepare the beets a day ahead of time and assemble the rest of the dish the day of. And this side dish is just as delicious without the ricotta, too.
Ingredients:
- 1 garlic clove, grated
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 teaspoons sugar
- 2 teaspoons chili crisp
- 1/2 teaspoon salt
- 1 bunch Tuscan kale, stems and ribs removed
- 1 pound prepared cooked beets, drained
- 1/4 cup avocado oil
- 4 ounces ricotta cheese
- Prepare a cast-iron skillet over medium-high heat. Stir garlic, soy sauce, vinegar, sugar, chili crisp, and salt in a medium bowl until sugar and salt are dissolved. Set dressing aside.
- Toss kale, beets, and oil in a large bowl with your hands until coated. Cook kale and beets, turning occasionally, until kale is crisp and charred and beets are charred, about 4 minutes for kale, 12 minutes for beets. Transfer vegetables to a cutting board and let sit until cool enough to handle. Cut kale into large pieces. Cut beets into quarters. Add beets to reserved dressing and toss to coat. Let sit 20 minutes.
- To serve, spread ricotta on a platter. Add kale to bowl with beets, toss to combine. Spoon mixture over ricotta and drizzle remaining dressing all over.