Shaved Beet and Bitter Greens Salad with Garlic Balsamic Vinaigrette

Ingredients for Shaved Beet and Bitter Greens Salad with Garlic Balsamic Vinaigrette

• 60ml balsamic vinegar

• 1 large garlic clove

• 1 tablespoon whole-grain mustard

• 2 teaspoons Dijon mustard

• 2 teaspoons sugar

• 120ml olive oil

• 1 medium beet, trimmed and peeled

• 350g escarole, torn into bite-size pieces (2400ml )

• 110g frisée, torn into bite-size pieces (1450ml )

• 170g radicchio (1 large head), torn into bite-size pieces

• Equipment: an adjustable-blade slicer

How to make Shaved Beet and Bitter Greens Salad with Garlic Balsamic Vinaigrette

Blend vinegar, garlic, mustards, sugar, and 1/2 teaspoons 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.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.