Toss crisp escarole and sweet beets to create an easy, delicious salad perfect with warming fall and winter meals.
Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients:
- 2 medium beets
- 1 Tbsp. vegetable or olive oil
- 1 head escarole
- 1 small clove garlic or shallor, minced (optional)
- 2 tsp. red wine or sherry vinegar
- 1/8 tsp. ground mustard
- 2 Tbsp. olive oil or hazelnut oil
- Salt & freshly ground black pepper
Preparation:
- Preheat oven to 375. Put beets on a large piece of aluminum foil and drizzle with vegetable or olive oil. Cover with foil, seal shut, and roast until tender, about 25 minutes (note that cooking time for beets varies tremendously, they may take up to 45 minutes). Let cool, slip off skins, and cut into bite-size pieces.
- Tear escarole into bite-size pieces, wash and dry escarole.
- In a large bowl, combine garlic or shallot, if using, vinegar, and mustard. Whisk in oil. Add salt and pepper to taste.
- Toss escarole with dressing gently but thoroughly. Either toss beets with escarole, or divide escarole between serving plates and top each one with a share of the beets.
Makes 4 to 6 servings Escarole & Roasted Beets Salad.
