Munvatten Charmerande Kolgrillade Rödbetor Med Ricotta

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1. 1
   Prepare a grill for medium-high heat. Stir 1 garlic clove, finely grated, 2 Tbsp. low-sodium soy sauce, 2 Tbsp. unseasoned rice vinegar, 2 tsp. sugar, 2 tsp. chili crisp, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a medium bowl until sugar and salt are dissolved. Set dressing aside.
2. 2
   Toss ½ bunch Tuscan kale, stems and ribs removed, 1 lb. prepared unseasoned cooked beets, drained, and ¼ cup vegetable oil in 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.
3. 3
   Just before serving, drizzle sliced sourdough bread or focaccia lightly with extra-virgin olive oil. Grill, turning often, until golden brown and toasted, about 3 minutes. Transfer to a plate.
4. 4
   Spread 8 oz. fresh ricotta on a platter. Add kale to bowl with beets; toss to combine. Spoon mixture over ricotta and tuck 4 oz. fresh mozzarella, torn into bite-size pieces, around beets. Drizzle a spoonful of chili crisp oil over. Serve with grilled bread.