In need of some culinary inspiration during this time of social distancing? This beet escarole salad recipe with homemade buttermilk dressing is an easy solution to growing your skillset in the kitchen and eating well too!
INGREDIENTS
Salad
1 head of escarole
2 beets
1/2 cup pumpkin seeds
Dressing
1 cup buttermilk
4 cloves grated garlic
Splash of red wine vinegar
Splash of apple cider vinegar
1 tablespoon mustard powder
1 teaspoon paprika
1/4 red onion
1 teaspoon coriander
1 tablespoon oregono
1 teaspoon marjoram
3 cups olive oil
Salt and pepper to taste
DIRECTIONS
Beets
Preheat the oven to 400°
Rinse beets, place in oven and roast f0r ~50 minutes
Add 1/2 cup pumpkin seeds to skillet, toast on medium to high heat until lightly roasted
Remove beets from oven
Pull skin off beets using a kitchen towel or peeler
Thinly slice beets
Add to mixing bowl with salt, pepper, wine vinegar and olive oil to taste. Stir.
Seeds
Drizzle light olive oil into pan
Combine pumpkin seeds, salt and pepper in pan over high heat
Stir constantly until toasted
Set aside
Dressing
Combine buttermilk, garlic, red wine vinegar, apple cider vinegar, mustard powder, paprika, red onion, coriander, oregano, marjoram in a blender
Blend on low while slowly adding in 3 cups of olive oil
Sprinkle in salt and pepper to taste
Set aside
Salad
Rinse the escarole. Cut off the ends, dry with a towel, add to mixing bowl
Pour buttermilk dressing over escarole, toss until well covered in dressing
Place escarole on plate or serving bowl
Sprinkle toasted pumpkin seeds on top of escarole
Layer beets on top
Sprinkle with a dash of salt, if desired
Serve!
Optional add-ins: shaved radish, onion, a protein of choice
Gravity Haus Members enjoy up to 50% off room nights at all Haus locations, unlimited premium equipment usage at 12 resorts, access to Dryland spa and fitness classes & so much more. Starting at $40/month.