Preheat oven to 375˚ to roast the beets. Remove the greens to ¼ inch on each beet, rinse the beets to remove any dirt. Rub the beets with olive oil, season with salt and pepper. Wrap beets individually with aluminum foil, place on the All-Clad baking sheet and cook for 40-50 minutes or until beet can be pierced easily with a sharp knife. Cool for ten minutes or until beets are cool enough to handle. Gently slip off the skins. Cut each beet through the axis into quarters.
Marinated kale In a large bowl, combine the juice and zest of lemons, minced garlic, chili flakes, 1 tablespoon extra-virgin olive oil, a couple grinds of black pepper and sea salt to taste, add kale and toss to combine. Let kale marinate at room temperature for 4 hours or in a refrigerator overnight.
Hazelnut aillade Combine shallot and vinegar in a small mixing bowl. Add honey, chopped hazelnuts, thyme and a little salt and pepper. Slowly whisk in hazelnut oil. Check seasoning.
Place All-Clad perforated grill pan over pre-heated grill. Add marinated kale in a single layer without moving. When slightly charred (2-4 minutes) move with a spatula and add roasted beets. Continue grilling for another 3-5 minutes. Arrange sliced cheese on a large serving platter, season with salt and pepper and drizzle with a little aillade. Top with kale and beets, a squeeze of lemon juice along with additional aillade as desired. Less is more! Serve.