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.
TANGY BEET AND FENNEL SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- Trim the beet stems. Put the beets on a large piece of aluminum foil, drizzle with olive oil, and seal the foil to make a tight package. Transfer to small roasting pan. Roast the beets until they can be easily pierced with a knife, about 1 hour. When cool enough to handle, rub or peel off skins.
- Meanwhile, halve and very thinly slice the fennel (we love a mandolin for this). Soak in cold water to crisp. Segment the grapefruits over another bowl, reserving the juice. Cut the segments in half.
- Whisk 2 tablespoons of the reserved grapefruit juice with the mustard, vinegar, honey, and 1/2 teaspoon salt in a medium bowl. Gradually add the oil in a steady stream to make a creamy dressing. Season with pepper to taste.
- Thinly slice the beets with a knife or on a mandolin and toss in a bowl with 3 tablespoons dressing. Season with salt and pepper to taste and arrange on individual plates. Drain the fennel, dry well. Just before serving, toss the fennel, lettuce, grapefruit, and tarragon with dressing. Divide evenly and set on beets. Serve immediately.
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.
FENNEL, BEET AND ORANGE SALAD WITH CUMIN VINAIGRETTE
One of the things I love best about this refreshing salad is that it doesn't wilt, making it a a great choice for a potluck or a buffet. There's a nice contrast of textures going on, with the crunchy fennel, soft beets and juicy oranges. The dish has Moroccan overtones, with the combination of oranges and beets, and the cumin in the dressing.
Provided by Martha Rose Shulman
Categories dinner, lunch, vegetables, appetizer, side dish
Time 15m
Yield Serves 6
Number Of Ingredients 11
Steps:
- Combine beets, fennel, orange slices or medallions, mint and cilantro in a large salad bowl.
- Whisk together lemon or lime juice, sugar, cumin, salt, optional garlic and olive oil. Toss with the salad and serve.
Nutrition Facts : @context http, Calories 139, UnsaturatedFat 8 grams, Carbohydrate 14 grams, Fat 9 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 399 milligrams, Sugar 8 grams
ROASTED BEET, GOAT CHEESE AND FENNEL SALAD
Serve this lemony goat cheese salad as a side dish or as a meal with crunchy walnuts and tender butterhead lettuce. Each tangy-fresh salad offers fewer than 200 calories. Wrapping aluminum foil around each beet for roasting creates a small steam chamber to cook each vegetable. In addition to locking in nutrients and flavor, the aluminum foil-wrapped beets cook without getting dry.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees F. Prepare Lemon Vinaigrette; cover and set aside.
- Lemon Vinaigrette: In a medium bowl whisk together lemon juice, shallot, mustard, lemon zest, and honey. In a steady stream, slowly whisk in 1/3 cup olive oil. Makes 2/3 cup.
- Scrub beets. Wrap each beet in Reynolds Wrap® Aluminum Foil and place on a baking sheet. Bake 1-1/2 hours or until a knife can be easily inserted into beets. Cool 20 minutes or until able to handle. Remove and discard foil. Trim off stem and root ends of roasted beets. Peel and cut into 1-inch pieces.
- In a medium bowl combine beets, 1/4 teaspoon salt, 1/4 teaspoon pepper and 3 tablespoons of the vinaigrette.
- In another medium bowl combine fennel, 1/4 teaspoon salt, 1/4 teaspoon pepper, and 3 tablespoons of the vinaigrette.
- Line 8 salad plates with lettuce. Drizzle with remaining vinaigrette. Layer with beets, walnuts, fennel, goat cheese, and chives.
Nutrition Facts : Calories 213 calories, Carbohydrate 13.7 g, Cholesterol 11.2 mg, Fat 16 g, Fiber 4.5 g, Protein 6.2 g, SaturatedFat 4.4 g, Sodium 323.9 mg, Sugar 5.8 g
FENNEL AND WATERCRESS SALAD
This salad would be a welcome addition to any Thanksgiving or Christmas dinner table.
Provided by Anonymous
Categories Salad Vegetable Salad Recipes
Time 20m
Yield 20
Number Of Ingredients 10
Steps:
- In a bowl, combine the cranberries, red wine vinegar, balsamic vinegar, garlic and salt. Whisk in the olive oil.
- In a large salad bowl, combine the watercress, fennel, radicchio and pecans. Stir the vinaigrette and pour over salad. Toss well and serve at once.
Nutrition Facts : Calories 177.6 calories, Carbohydrate 8.9 g, Fat 15.4 g, Fiber 2.4 g, Protein 3.1 g, SaturatedFat 1.9 g, Sodium 201.8 mg, Sugar 3 g
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
BEET, FENNEL AND WATERCRESS SALAD
Categories Salad Citrus Vegetable Side Vegetarian Fennel Beet Fall Healthy Vegan Watercress Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 6
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.
More about "beet fennel and watercress salad recipes"
ROASTED BEET AND FENNEL SALAD - FOOD & WINE
From foodandwine.com
- Preheat the oven to 400°. In a medium baking dish, toss the beets with the thyme, the water and 1 tablespoon of the olive oil. Season with salt and pepper. Cover with foil and cook for about 40 minutes, or until tender. Let cool slightly. Discard the thyme.
- In a small baking dish, drizzle the fennel wedges with the remaining 1 tablespoon of olive oil and season with salt and pepper. Cover with foil and bake for 15 minutes. Uncover and bake for 15 minutes longer, or until tender and lightly browned.
- Pour the beet juices into a bowl and whisk in the vinegar. Add the beets, fennel wedges and fronds and season with salt and pepper. Serve warm or at room temperature.
ROASTED BEET SALAD | WILLIAMS SONOMA TASTE
From blog.williams-sonoma.com
1.5/5 (7)Total Time 1 hr 10 minsEstimated Reading Time 3 mins
BEET, ORANGE, AND WATERCRESS SALAD RECIPE - ORGANIC …
From organicauthority.com
ROASTED BEET AND FENNEL SALAD RECIPE - LIVING WELL …
From livingwellspendingless.com
BEET, FARRO, & WATERCRESS SALAD & FIG VINAIGRETTE RECIPE
From myrecipes.com
ROASTED BEET AND FENNEL SALAD WITH WALNUT BREAD CRUMBS
From rainbowplantlife.com
KALE, FENNEL, AND BEET SALAD RECIPE - VEGETARIAN TIMES
From vegetariantimes.com
BEET, FENNEL AND WATERCRESS SALAD - BIGOVEN.COM
From bigoven.com
ORANGE AND FENNEL SALAD | FOODTALK
From foodtalkdaily.com
GRILLED FENNEL AND FETA SALAD RECIPE | EAT SMARTER USA
From eatsmarter.com
10+ BEET SALAD RECIPES TO MAKE FOREVER - EATINGWELL
From eatingwell.com
WATERCRESS SALAD WITH BEETS AND ROASTED-GARLIC CROSTINI RECIPE
From foodandwine.com
WATERCRESS, BEET, AND FENNEL SALAD | NEW ENTRY …
From nesfp.nutrition.tufts.edu
WATERCRESS AND BEET SALAD WITH ALMONDS - BRENDA GANTT
From cookingwithbrendagantt.net
ASTRAY RECIPES: BEET, FENNEL AND WATERCRESS SALAD
From astray.com
BEET & SHRIMP WINTER SALAD - EATINGWELL
From eatingwell.com
WATERCRESS SALAD RECIPE - LOVE AND LEMONS
From loveandlemons.com
ROOT AWAKENING: 24 ROOT VEGETABLE RECIPES TO RECHARGE YOUR MEALS
From msn.com
WHAT IS RHUBARB, AND HOW DO I COOK WITH IT? | EPICURIOUS
From epicurious.com
WEEK 13: PATAGONIAN - SALMON, BEET AND MINT SALAD, POTATO …
From reddit.com
You'll also love