Purple Beet & Potato Salad | Recipes | Roland Foods

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
• 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