Shaved Beet and Bitter Greens Salad with Garlic Balsamic Vinaigrette - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Melissa Roberts
Yes, the paper-thin disks of raw beet will spill their pink color across the escarole and frisée dressed with a lusty vinaigrette, but don't fret—those splashes are part of this simple salad's charm.
Ingredients
- 1/4 cup balsamic vinegar
- 1 large garlic clove
- 1 tablespoon whole-grain mustard
- 2 teaspoons Dijon mustard
- 2 teaspoons sugar
- 1/2 cup olive oil
- 1 medium beet, trimmed and peeled
- 3/4 pound escarole, torn into bite-size pieces (10 cups)
- 1/4 pound frisée, torn into bite-size pieces (6 cups)
- 6 ounces radicchio (1 large head), torn into bite-size pieces
- Equipment: an adjustable-blade slicer
Instructions
- Blend vinegar, garlic, mustards, sugar, and 1/2 teaspoon each of salt and pepper in a blender until garlic is very finely chopped. With motor running, add oil in a slow stream and blend until emulsified.
- Slice beet paper-thin with slicer.
- Toss greens and beet in a large bowl with enough dressing to coat.
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