Salads

Escarole with Roasted Potatoes + Golden Beets

golden beet escarole salad lilas kitchen

First and foremost happy holidays to everyone! I hope that the past few weeks have been filled with tasty meals, lots of laughter, family and friends for you all. I am finally back in the country, I was out the past few weeks in Brazil visiting fam. Now, I am so looking forward to sharing a few new recipes and holiday beverages as we approach 2016! To begin, this Escarole with Roasted Potatoes + Golden Beets is a wonderful winter salad to add to your winter recipe box.

It incorporates raw winter flavors with a touch of warmly roasted red potatoes. It doesn’t take a bunch of time to put together (under 30 mins) and holds a ton of nutritional value that your body will love. You’re getting a nice dose of nutrients between the escarole, pistachios and beets. You have heard me mention this before… I am a huge fan of beets, raw or cooked, because their such a kick butt veggie. They are incredibly high in immune-boosting vitamin C and are a great source of fiber.

I find this salad to be a great week night option as it’s quick to make and it’s easy to pair with a warm protein such as roasted chicken. Hoping that you love it as much as we do. Give it a try and let me know what you think, it’s simply delicious.

Happy holidays and looking forward to the new year as it approaches so quickly, it’s going to be a great one!

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-2 cups escarole, chopped
-1 medium raw golden beet, thinly sliced
-2 small red potatoes, thinly sliced
-1 Tbl fresh chives, diced
-3 Tbl toasted pistachios
-2 tsp extra virgin olive oil
-1 Tbl lemon juice
-salt & pepper to taste


Pre-heat your oven to 425 degrees fahrenheit.

Thinly slice your potatoes and place onto a baking sheet lined with parchment. Drizzle on a little olive oil and a dash of salt & pepper. Place into oven for 10 minutes, until golden brown and crispy on the edges.

While your potatoes roast, lets prep the rest of our veggies. Using a mandolin or knife, thinly slice your beet. Chop the escarole and dice your chives. Place them into a medium-sized bowl. Add in your pistachios. Set aside.

Your potatoes should be just about done, pull them out and allow to cool for 5 minutes. Once cooled, add them to your salad mixture. Drizzle on your olive oil and lemon juice, toss about to ensure all ingredients are coated with dressing. Add a bit of salt & pepper and voila!

Tip: If you’re looking for a little cheese action, I like to top on a little chèvre. It adds another layer of creamy amazingness!

Serves: 1
Prep Time: 5 minutes 
Cook Time: 20 minutes


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