Watercress Beet Salad With Walnut Oil Dressing Food

BEET SALAD WITH WATERCRESS DRIZZLE

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.

BEET SALAD WITH WALNUTS AND GOAT CHEESE

Steps:

• Put the beets in a saucepan with water to cover and season generously with salt. Bring to a boil over high heat and cook until fork tender, about 20 minutes. When the beets are cool enough to handle, peel them--the skins should slide right off with a bit of pressure from your fingers. If they don't, use a paring knife to scrape off any bits that stick. Cut each beet into bite-sized wedges.
• Whisk the vinegar with salt and pepper, to taste, in a large bowl. Whisk in the olive oil in a slow steady stream to make a dressing. Toss the cut beets in the dressing; set aside to marinate for at least 15 minutes or up to 2 hours.
• Preheat the oven to 350 degrees F. Spread the nuts on a baking sheet and oven-toast, stirring once, until golden brown, about 8 minutes. Cool.
• Toss the arugula and escarole with the beets and divide among 4 plates. Scatter the walnuts and goat cheese on top. Serve.
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BEET SALAD WITH ORANGE-WALNUT DRESSING

Steps:

• Place beets in a 13-in. x 9-in. baking dish; add 1 in. of water. Cover and bake at 400° for 40-45 minutes or until tender. Cool; peel and julienne., In a serving bowl, combine the lettuce, oranges, endive and watercress. Add beets and walnuts. , In a small bowl, whisk the oil, orange juice, vinegar, onion, lemon juice, mustard, salt and pepper. Drizzle over salad; toss gently to coat.

BEET AND WATERCRESS SALAD

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.

BEET SALAD WITH GOAT CHEESE, WATERCRESS AND SHALLOT THYME DRESSING

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.

WATERCRESS AND WALNUT SALAD WITH HERB DRESSING

Steps:

• In small jar, mix all dressing ingredients together and let sit.
• In bowl put watercress, green onions, cheese, and walnuts.
• Toss salad mixture.
• Serve salad on plates.
• Dress salad with desired amount of dressing.
• Enjoy.

BEET, FENNEL AND WATERCRESS SALAD

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.

WATERCRESS, PEAR AND WALNUT SALAD WITH POPPY SEED DRESSING

Steps:

• Whisk vinegar, mustard and honey in small bowl to blend. Gradually whisk in oil. Mix in poppy seeds. Season dressing to taste with salt and pepper.
• Toss watercress and walnuts in large bowl with enough dressing to coat. Season with salt and pepper. Divide salad among 8 plates. Toss pears with 1/4 cup dressing in small bowl. Spoon pears atop salads.

WATERCRESS & BEET SALAD WITH WALNUT OIL DRESSING

Steps:

• Arrange the cleaned watercress wreath like on 8 plates, and place the beet balls like berries on the wreath Dressing: In a blender or food processor beat together the vinegar, dijon mustard.
• Dressing: In a blender or food processor beat together the vinegar, dijon ,salt& pepper
• With the blender on very slowly pour in the walnut oil beat until well combined
• Just before serving drizzle the dressing over the salad.