Beet and Watercress Salad |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 8 |
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Recipe source: Martha Stewart Living Ingredients:
4 -6 beets, trimmed |
3 tablespoons white wine vinegar |
2 teaspoons whole grain mustard |
1 tablespoon shallot, chopped |
3/4 teaspoon kosher salt |
1/2 teaspoon sugar |
1/4 cup plus 2 tablespoons olive oil |
1 bunch watercress, trimmed |
1 head bibb lettuce, torn into 1-inch pieces |
pepper |
Directions:
1. Preheat oven to 425-degrees F.
2. 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.
3. In a jar or bowl whisk together dressing ingredients (vinegar - sugar). Whisk in oil.
4. Arrange greens and beets on a platter or in a large salad bowl. Drizzle with dressing and season with pepper. Toss.
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