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
