Decent amount of work but make a double recipe and eat leftovers. Original recipe from here.
Ingredients
1 garlic clove finely grated
2 Tbsp soy sauce
2 Tbsp unseasoned rice vinegar
2 tsp sugar
2 tsp chili crisp
1 tsp salt
1/2 bunch kale, stems and ribs removed
1 lb prepared unseasoned cooked beets, drained (I steamed mine for 30 minutes)
1/4 cup vegetable oil
8 oz fresh ricotta
4 oz fresh mozzarella
What To Do
Cook beats (steam for 30 minutes)
Prep grill for medium-high heat.
Combine garlic, soy sauce, vinegar, sugar, 2 tsp chili crisp, 1 tsp salt. Stir sugar and salt until dissolved. Set dressing aside.
Toss kale, beets, and vegetable oil in large bowl. Grill them turning occasionally, 5 minutes for kale and 12-15 minutes for beets. Transfer to cutting board, let cool and then cut beets in quarters. Add beets to dressing and toss to coat.
Option grill some bread with olive oil.
Spread ricotta on a platter. Add kale to bowl with beets and toss to combine, spoon mixture over ricotta and tuck mozzarella around beets. Drizzle a spoonful of chili crisp oil and serve with bread.