Fall Escarole Salad

by Early Morning Farm
Fall Escarole Salad

Ingredients

·2 large beets (about 1 lb)
·1-2 sweet potatoes, cubed
·½ head of escarole, chopped and rinsed
·1 cup chopped walnuts or pecans, toasted
·4 oz crumbled goat cheese
For the Dressing:
·1/3 cup white vinegar
·2/3 cup extra virgin olive oil
·1 clove garlic, finely grated
·2 teaspoons pure maple syrup
·1 teaspoon dijon mustard
·Small pinch of salt

Directions

Preheat the oven to 400°F. Wrap beets in foil whole. Place on a lined baking sheet along with the cubed sweet potatoes. Lightly coat sweet potatoes with oil. Bake for 15-20 minutes, then toss potatoes. Cook another 15-20 minutes, or until tender. Let cool, then remove skins of the beets and slice. Mix dressing in a small glass jar with a lid and shake. Toss the escarole with the dressing, arrange on a platter, and top with the chopped beets, sweet potatoes, nuts, and crumbled cheese.

Fantastic first veg box. Never had veggies so fresh. The salad was so crunchy, nothing like store bought stuff. Cannot recommend this box enough and can't wait to receive my next one

— Kate

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