Roasted Potato, Kale and Beet Salad
- 2 potatoes, peeled and sliced evenly
- 2 tbsp olive oil
- ¼ tsp salt
- ¼ tsp powdered garlic
- ¼ tsp pepper
- ¼ tsp coriander leaves
- ¼ tsp parsley
Place your potatoes on a lined baking sheet and bake for 20-25 minutes, turning once half-way through or about 15 minutes in. Wash and trim your kale. For a salad such as this one, cut the “ribs” out of the kale leaves. Slice the kale into linguini-style strips.Heat a small amount of water (1 tbsp) in a frying pan and heat up the kale over medium-low heat for about 5-7 minutes. Keep the pan covered so it gets nice and steamy. Add the onions and beets at the last minute and let them warm with the kale; uncovered so that the water evaporates.
Transfer everything into the bowl with the left over olive oil vinaigrette mixture, add a small teaspoon of Dijon mustard and toss again. Serve warm with a fried egg on the side.