Sweet grilled beets and creamy ricotta pair exceptionally well with spicy Sichuanese mouthwatering sauce in this vegetarian side.
in a medium bowl until sugar and salt are dissolved. Set dressing aside.1 lb. prepared unseasoned cooked beets, drainedin a large bowl with your hands until well coated. Grill kale and beets, turning occasionally, until kale is crisp and mostly charred and beets are well charred all over, about 5 minutes for kale, 12–15 minutes for beets.
Transfer vegetables to a cutting board; let sit until cool enough to handle. Cut beets into quarters. Cut kale into large pieces. Add beets to reserved dressing; toss to coat. Let sit 20 minutes.. Grill, turning often, until golden brown and toasted, about 3 minutes. Transfer to a plate.on a platter. Add kale to bowl with beets; toss to combine.
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