Prepare the kale marinade: In a large bowl, combine grated Pecorino or Parmigiano cheese, extra-virgin olive oil, lemon zest and juice, minced garlic, honey, kosher salt, crushed red chile flakes, and black pepper.

Massage the kale: Add the chopped Tuscan kale to the marinade and massage it thoroughly with your hands.

Marinate the kale: Set the kale aside to marinate at room temperature for 2 hours or in the fridge overnight.

Prepare the hazelnut vinaigrette: Combine ground hazelnuts, hazelnut oil, red wine vinegar, finely chopped shallot, minced thyme leaves, honey, kosher salt, and black pepper in a small jar.

Shake the vinaigrette: Seal the jar tightly and shake until the dressing is emulsified.

Preheat a cast-iron pan over high heat for 5 minutes.

Char the beets: Add the marinated beets to the hot pan and char on one side for 1 minute.

Remove the beets from the pan and add the marinated kale. Char the kale for 1 minute.

Spread the torn burrata or fresh mozzarella cheese over a large platter. Season with salt and pepper.

Arrange the charred kale and beets over the cheese.

Drizzle with the hazelnut vinaigrette.

Garnish with coarsely chopped toasted hazelnuts.