Watercress Salad With Raw Beets And Radishes Recipes

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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



Beet Salad with Goat Cheese, Watercress and Shallot Thyme Dressing image

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.

8 medium or 12 small beets
1/3 cup olive oil
1 large shallot, finely chopped
Juice of 1 lemon
Leaves from about 10 sprigs thyme
3 good pinches salt
10 grinds fresh black pepper
1 large bunch watercress
4 tablespoons cold goat cheese

BEET SALAD WITH WATERCRESS DRIZZLE

Provided by Ellie Krieger

Categories     appetizer

Time 55m

Yield 4 servings

Number Of Ingredients 8



Beet Salad with Watercress Drizzle image

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.

4 medium beets, with root and about 1 inch of the green attached, if possible
1/4 cup walnut pieces
4 cup watercress, washed well and dried
3 ounces reduced-fat soft goat cheese
1/2 cup lowfat buttermilk
1 1/2 teaspoons white wine vinegar
1/4 teaspoon salt, plus more to taste
Freshly ground black pepper

WATERCRESS SALAD

Provided by Ming Tsai

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 6



Watercress Salad image

Steps:

  • In a bowl, whisk together juice, sugar and oil. Toss well with nuts and greens. Season and check.

Juice of 2 limes
1 teaspoon sugar
2 tablespoons canola oil
2 tablespoons chopped macadamia nuts, save a little for garnish
3 cups watercress
Salt and black pepper to taste

SIMPLE WATERCRESS SALAD

White-wine vinaigrette brings out the delicate flavor of watercress without overwhelming it in this quick side salad.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 10m

Number Of Ingredients 5



Simple Watercress Salad image

Steps:

  • Combine vinegar, salt, and pepper in a salad bowl. Slowly whisk in oil. Add watercress and toss with vinaigrette to evenly coat. Serve immediately.

2 tablespoons white-wine vinegar
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
2 tablespoons extra-virgin olive oil
2 bunches watercress, tough stems trimmed, coarsely chopped (8 cups)

RADISH AND WATERCRESS SALAD

Here, two often-overlooked produce picks-radishes and watercress-team up for a fresh, crisp salad.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 15m

Number Of Ingredients 6



Radish and Watercress Salad image

Steps:

  • Remove tough stems from watercress; break leaves into bite-size pieces. Arrange watercress on plates.
  • Mix oil, vinegar, salt and pepper; pour over radishes and toss. Spoon radish mixture onto watercress.

Nutrition Facts : Calories 65, Carbohydrate 1 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 115 mg

8 ounces watercress
3 tablespoons olive or vegetable oil
1 tablespoon white wine vinegar
1/4 teaspoon salt
Freshly ground pepper
12 radishes, sliced

PICKLED BEETS AND BREAKFAST RADISH SALAD

Zesty pickled beets and fresh radishes sit atop a ring of creamy goat cheese in this colorful salad from Australian chef Peter Gilmore of Quay restaurant. Eat as a light and flavorful lunch, or serve as a sophisticated first course at your next dinner party.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 14



Pickled Beets and Breakfast Radish Salad image

Steps:

  • In a small bowl, mix together rice-wine vinegar and sugar until sugar is dissolved. Peel beets and very thinly slice using a mandoline. Transfer sliced beets to a medium bowl and add vinegar mixture, reserving 3 tablespoons of vinegar mixture. Let beets stand for 1 hour.
  • Preheat oven to 180 degrees. Fit a baking sheet with a rack and set aside.
  • Place olives in the bowl of a food processor; with the machine on high, slowly add 1/3 cup olive oil. Process until a fine paste is formed. Place bread on prepared baking sheet and spread olive paste evenly on both sides of each slice of bread. Transfer to oven and bake until bread is toasted, about 30 minutes. Remove from oven and let cool.
  • Place cooled bread in the bowl of a food processor; process until fine crumbs are formed. Transfer crumbs to a medium skillet and toast over medium heat; remove from heat and set aside.
  • Bring a large pot of water to a boil over high heat. Prepare an ice-water bath and set aside. Generously salt boiling water and return to a boil; add radishes and onions and cook for 30 seconds. Drain and immediately transfer to ice-water bath to cool. Drain and peel onions. Transfer radishes and onions to a medium bowl; set aside.
  • Remove beets from vinegar mixture, squeezing out any excess; transfer beets to a medium bowl and set aside. Discard vinegar mixture.
  • In a small bowl, whisk together goat cheese and creme fraiche until well combined. Divide goat cheese mixture evenly between each of 8 serving bowls; spread goat cheese mixture in bottom of each bowl to create a 4 1/2-inch circle; sprinkle bread crumbs over goat cheese mixture.
  • Drizzle radishes and onions with 1/4 cup olive oil and season with sea salt. Toss to combine and divide evenly between each serving bowl. Drizzle beets with 1/4 cup olive oil and season with sea salt. Toss to combine and add to bowls with radishes and onions.
  • In a small bowl, whisk together balsamic vinegar and remaining 2/3 cup olive oil until well combined; drizzle over salads, keeping in mind you may not need to use all of the dressing. Garnish with watercress and micro herbs; serve immediately.

1 cup rice-wine vinegar
1/2 cup superfine sugar
8 small (2-inch) beets
8 ounces pitted Ligurian olives
1 1/2 cups extra-virgin olive oil
4 slices sourdough bread (crusts removed)
Sea salt
64 very small radishes, such as French breakfast or cherry bell, trimmed and quartered
16 very small red pearl onions
1/2 cup creme fraiche
1 1/4 cups fresh goat cheese
1/3 cup aged balsamic vinegar
1 cup baby watercress
1 cup micro herbs, preferably red-leaved, such as blood vein sorrel, red garnet, or bull's blood (beet leaves)

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