Escarole, Beet, and Red Cabbage Salad

Name: Escarole, Beet, and Red Cabbage Salad
Prep time: 30 min
Cook time: 40 min
Yield: 2
Ingredients: #For the salad:; 1 large head escarole, washed and torn into bite-size pieces; ½ red cabbage, finely chopped; 3 medium beets, roasted or cooked and sliced (about 2 cups); ½ cup crumbled goat cheese or feta (optional); ¼ cup toasted walnuts or almonds, roughly chopped; #For the olive oil dressing:; 4 tablespoons La Española Extra Virgin Olive Oil; 2 tablespoons lemon juice or sherry vinegar; 1 teaspoon Dijon mustard; 1 teaspoon honey or maple syrup; ½ teaspoon salt; ¼ teaspoon freshly ground black pepper

This Escarole, Beet, and Red Cabbage Salad is crisp, colorful, and full of Mediterranean flavor. Bitter escarole, sweet roasted beets, and tangy red cabbage come together with a simple La Española Extra Virgin Olive Oil dressing. It’s perfect as a light lunch or as a refreshing side for roasted meats, fish, or grilled chicken.

30 mins

40 mins

Ingredients

For the salad:

1 large head escarole, washed and torn into bite-size pieces
½ red cabbage, finely chopped
3 medium beets, roasted or cooked and sliced (about 2 cups)
½ cup crumbled goat cheese or feta (optional)
¼ cup toasted walnuts or almonds, roughly chopped

For the olive oil dressing:

4 tablespoons La Española Extra Virgin Olive Oil
2 tablespoons lemon juice or sherry vinegar
1 teaspoon Dijon mustard
1 teaspoon honey or maple syrup
½ teaspoon salt
¼ teaspoon freshly ground black pepper

preparation

1.

Prepare the beets: If using raw beets, roast them wrapped in foil at 400°F (200°C) for 40–50 minutes, or until tender when pierced. Let cool, peel and slice into wedges or rounds. You can also use vacuum-packed cooked beets to save time.
2.

Make the olive oil dressing: In a small bowl, whisk together lemon juice (or sherry vinegar), Dijon mustard, honey, salt, and black pepper. Slowly drizzle in the extra virgin olive oil while whisking until the dressing is smooth and slightly thickened.
3.

Assemble the salad: Place the escarole in a large salad bowl. Add the sliced beets and the finely sliced red cabbage. Sprinkle with crumbled goat cheese or feta (if using) and toasted nuts.
4.

Dress and serve: Drizzle about half of the dressing over the salad and toss gently to coat. Taste and add more dressing, salt or pepper if needed. Serve immediately so the escarole stays crisp.

More Refreshing Salad Recipes

Summer is the perfect time to enjoy light, vibrant dishes that highlight fresh ingredients and simple preparation. This Traditional Gazpacho blends ripe tomatoes, cucumber, garlic, bread, and olive oil into a smooth, refreshing cold soup perfect for hot summer days. Similarly, our Authentic Italian Bruschetta is made with toasted bread and topped with fresh tomatoes, basil, garlic, and olive oil, resulting in a bright and flavorful appetizer. All in all, these recipes, along with the Escarole, Beet and Red Cabbage Salad featured today, offer simple and delicious ways to enjoy seasonal produce while bringing Mediterranean flavors to your summer table.

Tips and Variations

Escarole is a versatile dish that you can really have fun with. Make it even more Mediterranean by adding sliced olives, cherry tomatoes, or cucumber. Alternatively, if you’re looking for something a little heartier, top it off with grilled chicken, salmon, or chickpeas. For a milder version of this dish, you can mix escarole with arugula, romaine, or baby spinach. Finally, for best results, store the components separately (greens, beets, cabbage, dressing) and assemble just before serving.

What is Escarole?

Escarole is a leafy variety of cichorium endivia that hails from the Mediterranean region. It has been cultivated since ancient times, with evidence that early farmers in regions such as Ancient Egypt, Greece, and Rome grew and ate similar bitter greens. Escarole later spread across Europe through traditional Mediterranean agriculture and cuisine, eventually becoming especially popular in Italian cooking, where it is commonly used in soups, salads, and sautéed dishes.

Is the cheese necessary for this recipe?

No, the cheese is optional. Goat cheese or feta adds creaminess and a salty contrast, but the salad is still delicious without it.

Can I use pre-cooked beets for this salad?

Yes. Vacuum-packed cooked beets work perfectly and save time. Simply slice them into wedges or rounds before adding them to the salad.

What does escarole taste like?

Escarole has a slightly bitter, fresh flavor that balances well with sweet roasted beets and tangy pickled onions. The olive oil dressing also helps mellow its bitterness.

What can I substitute for escarole?

If escarole isn’t available, you can use other leafy greens such as romaine lettuce, radicchio, endive, or arugula. Each will bring a slightly different flavor and texture.

What main dishes pair well with this salad?

This salad works well as a side for roasted meats, grilled chicken, baked fish, or Mediterranean-style dishes.

Can I prepare the salad ahead of time?

You can prepare the components in advance—roast the beets, slice the red cabbage, and mix the dressing—but it’s best to toss the salad just before serving so the escarole stays crisp.

Why use Spanish extra virgin olive oil in the dressing?

Extra Virgin Olive Oil adds a rich, fruity flavor that complements the bitterness of escarole and the sweetness of beets while tying all the ingredients together in a classic Mediterranean-style dressing.

Extra Virgin Olive Oil