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
Make and share this Beet and Watercress Salad recipe from Food.com.
Provided by ellie_
Categories Vegetable
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 10
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 ORANGE-WALNUT DRESSING
Light and refreshing, this salad goes nicely with the heavier dishes of the season. Your family and friends will also appreciate the tasty homemade dressing. -Marian Platt, Sequim, Washington
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 12 servings (about 1 cup dressing).
Number Of Ingredients 15
Steps:
- Place beets in a 13-in. x 9-in. baking dish; add 1 in. of water. Cover and bake at 400° for 40-45 minutes or until tender. Cool; peel and julienne., In a serving bowl, combine the lettuce, oranges, endive and watercress. Add beets and walnuts. , In a small bowl, whisk the oil, orange juice, vinegar, onion, lemon juice, mustard, salt and pepper. Drizzle over salad; toss gently to coat.
Nutrition Facts : Calories 255 calories, Fat 14g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 274mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 18g fiber), Protein 9g protein.
WATERCRESS SALAD WITH SHAVED BEETS, WALNUTS AND ROQUEFORT
Provided by Molly O'Neill
Categories easy, quick, salads and dressings
Time 5m
Yield Four servings
Number Of Ingredients 9
Steps:
- In a bowl, whisk together the orange juice, lemon juice, olive oil, salt and pepper. Place the watercress in a large bowl and toss with the dressing. Add the beets and walnuts. Divide among 4 plates and sprinkle with the Roquefort. Serve immediately.
BEET SALAD WITH GOAT CHEESE, WATERCRESS AND SHALLOT THYME DRESSING
Beets are so humble. They may look funny raw but they're really diamonds in the rough. Their incredible color and flavor never cease to astound me. I dress the beets up with complementary ingredients that serve to make their flavor shine without overpowering. Beets are special and should be the only star on the stage.
Provided by Dave Lieberman
Categories side-dish
Time 1h5m
Yield 10 to 12 servings
Number Of Ingredients 9
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.
BEET AND ENDIVE SALAD WITH WALNUTS
This is a French classic. I add a small amount of goat cheese or feta to mine (in France they might use blue cheese, or no cheese), a tart contrast to the sweet beets.
Provided by Martha Rose Shulman
Time 10m
Yield Serves 4
Number Of Ingredients 14
Steps:
- Make the dressing: In a small bowl, whisk together the sherry vinegar, balsamic vinegar, salt to taste, Dijon mustard and garlic until combined well. Whisk in the olive oil and the walnut oil. Add freshly ground pepper to taste.
- Combine the salad ingredients in a large bowl. Toss with the dressing and serve.
Nutrition Facts : @context http, Calories 230, UnsaturatedFat 14 grams, Carbohydrate 11 grams, Fat 19 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 404 milligrams, Sugar 6 grams, TransFat 0 grams
WATERCRESS SALAD WITH RAW BEETS AND RADISHES
This colorful salad, made with peppery watercress, is easy to put together. Dressed only with lemon juice, a separate horseradish cream is passed at the table. Serve a small portion as a first course or a more generous amount as a main course for a light lunch.
Provided by David Tanis
Categories salads and dressings, vegetables, appetizer, side dish
Time 30m
Yield 6 servings
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 94, UnsaturatedFat 2 grams, Carbohydrate 6 grams, Fat 6 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 3 grams, Sodium 281 milligrams, Sugar 4 grams
WATERCRESS, PEAR AND WALNUT SALAD WITH POPPY SEED DRESSING
Categories Salad Fruit Leafy Green Mustard Nut No-Cook Thanksgiving Quick & Easy Vinegar Pear Walnut Fall Honey Watercress Bon Appétit
Yield Serves 8
Number Of Ingredients 8
Steps:
- Whisk vinegar, mustard and honey in small bowl to blend. Gradually whisk in oil. Mix in poppy seeds. Season dressing to taste with salt and pepper.
- Toss watercress and walnuts in large bowl with enough dressing to coat. Season with salt and pepper. Divide salad among 8 plates. Toss pears with 1/4 cup dressing in small bowl. Spoon pears atop salads.
WATERCRESS, WALNUT, AND ROQUEFORT SALAD
Categories Salad Quick & Easy Blue Cheese Walnut Watercress Gourmet
Yield Serves 4
Number Of Ingredients 17
Steps:
- Make caramelized walnuts:
- Preheat oven to 350°F.
- In baking pan toast nuts in oven until golden and fragrant, about 10 minutes. In a small bowl stir together caramelized-walnuts ingredients and in a small nonstick skillet cook over moderate heat, stirring, until sugar caramelizes and coats nuts. Transfer mixture to a bowl and cool. Break walnuts apart.
- Make dressing:
- Mince and mash garlic to a paste with salt and in a bowl whisk with mustard and lemon juice. Add oils in a slow stream, whisking until emulsified and whisk in tarragon and salt and pepper to taste.
- Trim endive and cut into julienne strips. Discard coarse stems from watercress and toss with endive and dressing. Top salad with Roquefort and walnuts.
WATERCRESS & BEET SALAD WITH WALNUT OIL DRESSING
This is a very attractive salad to put out on a corner of a buffet - Have either individual servings or one large platter. If it will sit for a period of time have the dressing on the side. Beautiful for a Christmas feast but good any time. I like the salad well chilled and the dressing at room temperature
Provided by Bergy
Categories Lunch/Snacks
Time 20m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Arrange the cleaned watercress wreath like on 8 plates, and place the beet balls like berries on the wreath Dressing: In a blender or food processor beat together the vinegar, dijon mustard.
- Dressing: In a blender or food processor beat together the vinegar, dijon ,salt& pepper
- With the blender on very slowly pour in the walnut oil beat until well combined
- Just before serving drizzle the dressing over the salad.
Nutrition Facts : Calories 207.9, Fat 20.6, SaturatedFat 1.9, Sodium 68.6, Carbohydrate 5.9, Fiber 1.2, Sugar 4.6, Protein 1.2
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