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
CRUDO (DIVERS IN SHELL), BLOOD ORANGE, WATERCRESS, AND FENNEL
Provided by Michael Symon : Food Network
Categories appetizer
Time 10m
Yield 4 appetizer-size servings
Number Of Ingredients 9
Steps:
- To a medium mixing bowl add the dill, watercress, fennel, scallions, and blood orange segments. Season with salt and pepper, to taste, drizzle with olive oil and add the scallops. Right before you're ready to serve, add the lemon juice. Toss to combine. Arrange scallop shells on a platter and spoon scallop crudo into the shells, garnishing with a little more sea salt and a drizzle of extra dressing. Serve immediately.
ORANGE, ROASTED BEET, AND ARUGULA SALAD
Dress up an arugula salad with colorful oranges and beets, using this simple recipe from "Everyday Food: Fresh Flavor Fast."
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees. Wrap beet tightly in parchment paper-lined aluminum foil; place on a rimmed baking sheet. Cook until tender when pierced with the tip of a sharp knife, 45 to 50 minutes. When cool enough to handle, rub off skins, using paper towels to keep your hands from staining. Cut into wedges.
- Meanwhile, prepare oranges; Slice off both ends of each with a paring knife. Cut away the peel and white pith, following the curve of the fruit. Holding the fruit over a bowl, cut along membranes to release whole segments. Squeeze juice from membranes into another bowl, and add any accumulated juice from the segments.
- Add oil, vinegar, and mustard to orange juice; season with salt and pepper, and whisk to combine. Add arugula, and toss to coat with dressing. Divide arugula among four plates. Top with beet wedges, orange segments, and goat cheese. Serve immediately.
SPRING GREENS WITH ROASTED BEETS AND BLOOD ORANGES
Yield Serves 4
Number Of Ingredients 8
Steps:
- Preheat oven to 450°F. Wrap beets in foil, enclosing completely. Roast beets until tender when pierced with skewer, about 1 hour 15 minutes. Cool beets. Peel beets and cut into 1/2-inch pieces.
- Whisk olive oil, Sherry wine vinegar and walnut oil in small bowl to blend. Season to taste with salt and pepper. Place mixed baby greens in large bowl. Arrange blood orange slices, finely chopped red onion and beets atop. Drizzle dressing over salad. Sprinkle with toasted walnuts and serve.
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