Purple Beet & Potato Salad
Difficulty: Medium | Makes: 4 Servings
This hearty and earthy salad is the ideal complement to our green goddess soup!
Ingredients
- 3/4 lb purple potatoes
- 2 large beets, roasted
- 1-2 heads radicchio, separated and washed
- 1 bunch Kale, separated from the stem and ripped into small pieces
- 1/2 cup Roland® Pickled Onions
- Roland® Gluten-Free Crispy Garlic Chips, to garnish
- 2 tablespoons dill, minced
- 2 tablespoons Roland® Condimento Bianco
- Salt, to taste
- 2 teaspoons Roland® Dijon Mustard
- 1/4 cup Roland® Extra Virgin Olive Oil
Directions
- Boil the potatoes until fork tender, about 15-20 minutes
- Remove from heat, and slice into 1 inch thick pieces
- Peel the beets and slice them into thick circles
- Massage the kale lightly with a pinch of salt
- In a large bowl, combine the potatoes, beets, onion, kale and radicchio, or arrange on a plate to be dressed
- In a small bowl, whisk together the vinegar, mustard, and salt. Slowly stream in the olive oil and adjust with salt as needed
- Toss the vegetables with enough dressing to coat, or spoon the dressing over top
- Garnish with crispy garlic chips and serve
