Roasted Potato, Kale and Beet Salad

For the potatoes:
  • 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
For the salad:
  • 1 bunch kale
  • 2 beets, cubed
  • 1 slice onion
  • ½ tsp mustard
  • 1 fried egg (optional)
Preheat oven to 400°F. After you’ve peeled and sliced your potatoes, mix the olive oil and herbs in a bowl with an accompanying lid. Put your slice potatoes in the mixture, cover and shake until the potatoes are well coated. Set aside the vinaigrette.

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.