Beet And Watercress Salad Recipes

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.

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.

Steps:

• Preheat oven to 375 degrees. Bake the beets in their skins until they are tender when tested with a skewer or sharp knife (one to two hours, depending on size). Remove, cool and peel. Cut into dice.
• Trim the stalks from the watercress; separate the endive leaves and slice them into thin strips.
• Combine the garlic, olive oil and vinegar and season to taste with salt and pepper. Remove the garlic and toss the watercress leaves and endive in the dressing, reserving a couple of spoonfuls of dressing for the beets. Toss the beets in remaining dressing.
• Divide the salad equally among six dinner plates. Top with a couple of spoonfuls of dressed beets and place a disk of goat's cheese on top

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.

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.

Steps:

• Preheat oven to 375°F. Cut tops and root ends off beets. Wrap beets in aluminum foil and bake until tender, about 50 minutes. Cool slightly. Peel beets. Slice beets into rounds; stack rounds and cut into strips.
• Combine fresh lemon juice and honey in small bowl. Gradually mix in olive oil. Season dressing to taste with salt and pepper. (Dressing can be prepared 1 day ahead. Wrap beets tightly and refrigerate. Cover dressing and let stand at room temperature.)
• Place watercress in bowl and toss with enough dressing to coat. Arrange on platter. Top with fennel and then beets. Drizzle remaining dressing over.

Steps:

• Preheat oven to 425 degrees. Place beets on parchment-lined foil; drizzle with 1 tablespoon oil and season with salt and pepper. Fold parchment and foil into a packet and tightly seal; roast until beets are tender, about 30 minutes. Carefully open packet and let cool. Remove skins from beets and cut into wedges.
• Combine beets, watercress, radishes, avocado, and chives in a large bowl. Season with salt and pepper. Whisk together vinegar and remaining tablespoon oil and season with salt and pepper. Drizzle over salad, gently toss, and top with goat cheese.

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.