Fall Escarole Salad

by Early Morning Farm
Fall Escarole Salad


·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


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.

The quality of the produce is fantastic, far better than anything we have previously bought from supermarkets. We love the variety in the veg bags, including being able to try new things.

— Becci & Charles, Malin Bridge

Get started!

Your first box is only a few clicks away. Get a box of fresh, local food in your kitchen soon, packed with care and supporting your local farmers and artisan producers.