ROASTED BEET SALAD WITH WALNUTS, GOAT CHEESE & HONEY-DIJON VINAIGRETTE
This pretty roasted beet salad makes the perfect starter for a dinner party.
Provided by Jennifer Segal
Categories Salads
Time 20m
Yield 6 to 8
Number Of Ingredients 11
Steps:
- In a small bowl, whisk together the honey, Dijon mustard, red wine vinegar, shallots, salt and pepper. Whisking constantly, slowly add the oil in a steady stream. (Alternatively, add all the ingredients to a jar, cover with the lid, and shake vigorously to blend.) Taste and adjust seasoning if necessary.
- Place the greens in a large bowl, drizzle with about half of the vinaigrette and toss to combine. Add as much of the remaining vinaigrette as desired and toss again. Arrange the greens on a large platter or divide onto plates, then top with beets, walnuts and goat cheese. Serve immediately.
- Note: If you'd like to roast your own beets, you'll need 1 bunch of medium beets (about 3). Preheat oven to 425°F and set an oven rack to the middle position. Wipe or scrub the beets clean, then trim stems down to one-inch (leave "tails" on). Place the beets on a large piece of aluminum foil, drizzle with 1 tablespoon olive oil, then wrap foil around the beets to form a neat packet. Roast directly on a rack in the middle of the oven until tender, about 1 hour. Test for doneness by piercing the largest beet with a knife. If it enters easily, it's done. Unwrap the beets and let sit until cool enough to handle. Use your hands or a paring knife to peel the skin, then cut into wedges.
- Make-Ahead Instructions: The vinaigrette can be made up to 4 days ahead and stored in the refrigerator. Before serving, let sit out at room temperature for about 30 minutes, and then shake to re-emulsify.
Nutrition Facts : Calories 242, Fat 21g, Carbohydrate 11g, Protein 4g, SaturatedFat 3g, Sugar 9g, Fiber 2g, Sodium 322mg, Cholesterol 7mg
WATERCRESS SALAD WITH AVOCADO, ORANGE AND GOAT CHEESE
Steps:
- Mix the vinaigrette ingredients together, a good way to get the ingredients well blended is to place them in a small jar with a lid, and shake it well.
- Place the watercress leaves, avocado slices, orange slices, and crumbled goat cheese in a salad bowl or on individual plates.
- Pour the dressing over the salad, toss gently, and serve immediately.
WATERCRESS, AVOCADO AND ORANGE SALAD
Provided by Food Network Kitchen
Time 15m
Yield 6 servings
Number Of Ingredients 0
Steps:
- Soak 1/4 thinly sliced red onion in cold water, about 10 minutes. Whisk 1/4 cup orange juice, the juice of 1 lime, 1 tablespoon honey, 2 teaspoons dijon mustard, 1/2 teaspoon salt, and pepper to taste in a bowl. Whisk in 3 tablespoons olive oil. Drain the onion; toss with 2 bunches watercress, 2 sliced avocados, 2 segmented oranges and the dressing. Top with chopped toasted hazelnuts.
BAKED CHEVRE WITH WATERCRESS AND SPINACH
Provided by Molly O'Neill
Categories appetizer
Time 1h20m
Yield Six appetizer servings
Number Of Ingredients 11
Steps:
- Coat the goat cheese with 2 tablespoons of the olive oil. Dust with bread crumbs and refrigerate for 1 hour. Line a baking sheet with wax paper. Set aside.
- Preheat the oven to 400 degrees. Combine the Sherry vinegar, garlic and mustard in a large glass or ceramic bowl. Whisk in the remaining olive oil. Season with salt and pepper. Set aside.
- Place the breaded goat-cheese pieces on the baking sheet. Bake in the oven until golden brown and soft, about 5 to 10 minutes.
- Add the greens to the vinaigrette. Toss and divide among 6 salad plates. Place the warm goat cheese in the middle of each plate and garnish with sun-dried tomatoes.
Nutrition Facts : @context http, Calories 241, UnsaturatedFat 9 grams, Carbohydrate 10 grams, Fat 18 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 8 grams, Sodium 347 milligrams, Sugar 2 grams, TransFat 0 grams
WATERCRESS SALAD WITH RED ONION AND CHOPPED EGG VINAIGRETTE
It's the dressing on this salad that really makes it. This salad goes really well with salmon. If you can't find good watercress, you can sub arugula or mixed baby greens.
Provided by Hey Jude
Categories Greens
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Vinaigrette: Mix together the vinegar, capers, mustard, salt and pepper.
- Whisk in the olive oil.
- Add the chopped onion and chopped egg and stir just to mix.
- The vinaigrette can be made up to two hours ahead of serving time and left at room temperature.
- Salad: Heat the oil in a medium, heavy skillet over medium-high heat.
- When quite hot, add the bread cubes and cook, stirring, until crisp and golden, 3-4 minutes.
- Remove and drain on paper towels.
- The croutons can be made 2 hours ahead of serving time
- cover loosely with foil and leave at room temperature.
- Place the watercress in a large bowl and toss with enough of the dressing to coat the sprigs lightly.
- Season with salt to taste.
- Arrange 1/4 of the watercress on each of four salad plates.
- Sprinkle each serving with some croutons and drizzle lightly with additional vinaigrette.
- Season each salad with some freshly ground black pepper.
Nutrition Facts : Calories 275.9, Fat 29.5, SaturatedFat 4.3, Cholesterol 53, Sodium 310.4, Carbohydrate 1.9, Fiber 0.4, Sugar 0.8, Protein 2.1
GOAT CHEESE VINAIGRETTE
This goat cheese dressing is rich and tangy and extremely quick.
Provided by Food Network Kitchen
Time 5m
Yield 1 cup
Number Of Ingredients 4
Steps:
- Whisk the vinegar and a generous pinch of salt in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Whisk in a couple of turns of freshly ground black pepper. Stir in the goat cheese.
HERBED GOAT CHEESE, ROASTED BEET, AND WATERCRESS SALAD
Categories Salad Vegetable Broil Roast Thanksgiving Goat Cheese Beet Watercress Gourmet
Yield Serves 8
Number Of Ingredients 15
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.
HERB WATERCRESS SALAD WITH LEMON
Make and share this Herb Watercress Salad with Lemon recipe from Food.com.
Provided by Kikimony
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Whisk together the mustard, salt, white pepper and red wine vinegar.
- Slowly whisk in olive oil.
- Adjust the acidity with the lemon juice and add a pinch of cayenne pepper.
- Place watercress in larger bowl, and drizzle Vinaigrette and lightly toss to cover all areas.
WATERCRESS AND GOAT CHEESE SALAD WITH DIJON VINAIGRETTE
Steps:
- Combine mustard with vinegar till smooth. Add oil slowly. Add watercress and toss well. Sprinkle goat cheese and pepper.
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