Beet Salad With White Cheese, Fried Capers And Kale Chips

1. 1

   Wrap beets in foil and bake 1-2 hours at 400 degrees until they can be easily pierced with a fork (through foil). Cool.

2. 2

   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.

3. 3

   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.

4. 4

   Put 2 tablespoons of olive oil in a small frying pan and fry capers until crisp. Drain on paper towel. Cool.

5. 5

   Peel and slice beets and make long, overlapping layers on a large platter, preferably white.

6. 6

   Arrange strips of kale between and around the rows of beet slices.

7. 7

   Sprinkle beet slices with salt, pepper, drops of olive oil (may not need entire 1/2 cup), and drops of balsamico.

8. 8

   Dot beets with dabs of white cheese.

9. 9

   Sprinkle the platter with fried capers.

* Per serving · 4 servings · Values may vary.