Ingredients for Beet And Watercress Salad
- 1 pound beets
- White Wine Vinegar
- Whole Grain Mustard
- Shallot
- Kosher Salt
- Sugar
- Olive Oil
- 5 ounces watercress
- Bibb Lettuce
- Freshly ground black pepper to taste
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How to Make Beet And Watercress Salad
- Preheat oven to 425°F (220°C).
- Wash and trim 1 pound of beets. Wrap each beet individually in a piece of parchment paper.
- Place the wrapped beets on a baking sheet and roast for 60-75 minutes, or until tender when pierced with a fork.
- Remove beets from oven and let cool completely. Once cool, peel the beets.
- Cut the cooled beets into ½-inch thick wedges or rounds.
- While the beets are roasting, prepare the watercress. Wash and thoroughly dry 5 ounces of watercress.
- In a small bowl, whisk together 2 tablespoons red wine vinegar, 1 tablespoon Dijon mustard, and ½ teaspoon salt.
- Slowly whisk in ¼ cup olive oil until emulsified.
- Arrange the watercress and beet wedges on a platter or in a large salad bowl.
- Drizzle with the dressing and season with freshly ground black pepper to taste.
- Toss gently to combine and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
9g
Fat
4g
Carbs
1g
