Pickled Beet Salad With Watercress Recipes

PICKLED BEET SALAD

Steps:

• Cut off the leaves from the beets leaving 1 inch of stem attached. Do not trim the taproot. Scrub the beets to remove any dirt. Put them in a large saucepan and cover with cold water by about 2 inches. Bring to a boil, lower the heat, cover, and simmer until fork tender, about 25 to 30 minutes. Drain.
• When cool enough to handle, trim, and peel the beets. Slice into rounds and toss in a medium bowl with the onion.
• In a small saucepan bring the sugar, vinegar, water, and salt to a boil. Stir to dissolve the sugar and salt and immediately pour over the beets and onion. Refrigerate overnight before serving.

BEET SALAD WITH WATERCRESS DRIZZLE

Steps:

• Put the beets into a steamer basket over a large pot of boiling water. Cover and steam for about 45 minutes or until beets are tender. Drain and let cool until you can handle them. Cut the ends off of the beets and peel them (the peel should rub off easily with a little help from a paring knife here and there). Cut the beets into large dice.
• Toast the walnuts in a dry saute pan over medium-high heat for 3 minutes or until fragrant, and set aside.
• Put the watercress, goat cheese, buttermilk, vinegar and salt into a food processor and process until smooth and creamy.
• Put the beets on a serving dish, drizzle the watercress sauce on top and sprinkle with walnuts.

BEET SALAD WITH GOAT CHEESE, WATERCRESS AND SHALLOT THYME DRESSING

Steps:

• Cook beets in water to cover until tender, about 40 to 45 minutes. Drain the beets and set aside to cool.
• For the dressing, whisk together olive oil, shallot, half the lemon juice, the thyme, salt and pepper. Set aside.
• While the beets are cooling, wash the watercress and trim the thicker stems from the leaves. Spread the trimmed watercress out over some paper towels to dry.
• When the beets are cool enough to handle, use a paring knife to peel off the beets skins, they should come off very easily.
• Cut the beets into quarters lengthwise and then those pieces in half crosswise.
• Place the beets and watercress in separate bowls. Divide the dressing between the 2 bowls. Toss the watercress and beets until evenly coated with the dressing.
• Spread the watercress out on a serving platter to make a bed for the beets. Crumble the cold cheese into the beets and toss gently. Spread the beets over the bed of watercress and sprinkle with remaining lemon juice. Serve immediately.

PICKLED BEET AND HERRING SALAD

Steps:

• Whisk together vinegar, sugar, and salt until sugar is dissolved, then add oil in a slow stream, whisking.
• Arrange herring and beets on a platter and drizzle with half of vinaigrette.
• Toss watercress and endives with remaining vinaigrette, then mound over herring and beets.