Watercress And Beet Salad Recipes

BEET, CARROT, AND WATERCRESS SALAD

Steps:

• Place beets in a medium-sized saucepan with the vinegar and a large pinch of salt. Fill with water to cover. Cover with tin foil. Poke 4 holes in foil. Cook until beets are tender (a knife can easily pierce through), about 45 minutes. Allow beets to cool, then cut each into 8 wedges. Chill in refrigerator.
• Pour a tablespoon of oil into a hot saute pan. Add the carrots and cook until golden brown on one side (medium-high heat). Add sugar and stir, cooking until tender and crispy, about 5-7 minutes. Allow carrots to cool a bit, then chill in refrigerator.
• Put the watercress in a salad bowl. Add the radishes, beets, and carrots. Season with salt, freshly ground pepper, and a drizzle of olive oil.

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 AND WATERCRESS SALAD

Steps:

• Preheat oven to 425-degrees F.
• Prepare 2 parchment - lined pieces of foil - divide beets between the two pieces of parchment. Fold in half, crimping edges to seal. Place packets on a baking sheet and roast for 1 hour 20 minutes - 1 hour, 30 minutes or until beets are tender. Cool and then peel beets. Cut into 1/2 inch thick wedges or rounds.
• In a jar or bowl whisk together dressing ingredients (vinegar - sugar). Whisk in oil.
• Arrange greens and beets on a platter or in a large salad bowl. Drizzle with dressing and season with pepper. Toss.

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.

WATERCRESS SALAD WITH RAW BEETS AND RADISHES

Steps:

• Season the beets: Slice red beet as thinly as possible with a mandoline or sharp knife and place in a small bowl. Slice golden beet and place in a separate bowl. Season each bowl with salt and pepper, 1 tablespoon lemon juice and 1/2 teaspoon lemon zest. Toss and leave to marinate for at least 10 minutes.
• Make the horseradish cream: Put crème fraîche in a small serving bowl. Add horseradish, 2 tablespoons lemon juice and 1 teaspoon lemon zest. Season to taste with salt and pepper and set aside.
• Make the salad: Place watercress in a low salad bowl or serving platter. Arrange seasoned beet slices over the cress and drizzle with any remaining lemon juice. Scatter radish slices over the salad and garnish with quartered or halved eggs. Sprinkle salad very lightly with salt. Serve the horseradish cream separately and add a spoonful to each serving.

HERBED GOAT CHEESE, ROASTED BEET, AND WATERCRESS SALAD

Steps:

• Preheat oven to 400°F.
• Wrap beets tightly in foil and roast in middle of oven 1 to 1 1/2 hours, or until tender. Unwrap beets carefully and cool until they can be handled. Discard stems and peel beets. Beets may be prepared up to this point 1 day ahead and chilled, covered. Cut each beet into 8 wedges and cover.
• Make vinaigrette:
• In a blender blend together mustard, vinegar, tarragon, salt, and pepper. With motor running add oil in a stream and blend until emulsified. Vinaigrette may be made 1 day ahead and chilled, covered.
• Make herbed goat cheese:
• In a bowl stir together bread crumbs, tarragon, salt, and pepper. Cut each cheese round in half crosswise. Coat each piece of cheese evenly with crumb mixture, pressing gently, and transfer to a baking sheet. Goat cheese may be prepared up to this point 1 day ahead and chilled, covered loosely. Let cheese come to room temperature before proceeding.
• Preheat broiler.
• Broil goat cheese about 2 inches from heat until crumbs are lightly browned, about 2 minutes.
• In a bowl toss watercress and onion with half of vinaigrette. Arrange watercress mixture, beets, and goat cheese on 8 salad plates and drizzle remaining vinaigrette over beets.