Vegetable Rosti With Spinach and Strawberry Salad

March 12, 2017
by Melinda Gross for Thrive Market

Rosti—a Swiss potato dish that’s traditionally served for breakfast—is healthy comfort food at its finest. It’s hearty enough for lunch or a light dinner, especially served alongside a fresh spinach and strawberry salad. Although you may be tempted to bypass the step of thinly slicing two pounds of potatoes, it helps reduce the liquid content and keeps them crisp. We promise it’s worth the extra effort! This vegetarian and gluten-free meal is packed with produce (celery, sweet bell peppers, tomatoes, spinach, and strawberries)—buy organic if possible.

Vegetable Rosti With Spinach and Strawberry Salad

Yield: 4 to 5 servings
Active Time:

Ingredients

For the rosti
4 tablespoons ghee, divided
2 celery stalks, thinly sliced
1 red bell pepper, cored and cut into ¼-inch sticks
2 pounds potatoes, washed, sliced into ¼-inch sticks, and julienned
2 teaspoons kosher salt, divided
1 teaspoon ground black pepper, divided
2 eggs, lightly beaten
1 tomato, sliced
¼ cup parsley, chopped
1 teaspoon flaky salt, like Maldon

For the salad
6 cups baby spinach, washed and dried
½ pound strawberries, stems removed and sliced

For the dressing
1 teaspoon Dijon mustard
Zest of 1 lemon
2 teaspoons lemon juice
1 tablespoon honey
1 teaspoon kosher salt
½ teaspoon ground black pepper
¼ cup extra virgin olive oil

Instructions

Preheat oven to 450 degrees.

In a nonstick, ovenproof skillet melt 2 tablespoons ghee over high heat. Sauté celery and bell pepper for about 5 minutes. Add remaining 2 tablespoons of ghee, potatoes, 1 teaspoon of salt, ½ teaspoon black pepper, and toss well with vegetables. Sauté for 8 minutes, stirring occasionally. Stir in eggs, remaining teaspoon of salt and ½ teaspoon black pepper until incorporated well. Using a spatula, push potatoes down to form a smooth surface; arrange tomatoes slices on top. Place skillet in oven for 8 to 10 minutes or until golden. Remove and carefully transfer rosti onto cutting board; sprinkle with parsley and flaky salt before slicing.

While the rosti bakes, make the salad. To make the dressing, add all the ingredients to a small bowl and whisk until emulsified. Add spinach and dressing to a large bowl and toss well. Top with strawberries, and serve alongside the rosti.

Recipe credit: Angela Gaines
Photo credit: Paul Delmont

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This article is related to: Breakfast, Gluten-Free, Vegetarian, Lunch, Dinner, Brunch

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