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
BEET AND WATERCRESS SALAD
Make and share this Beet and Watercress Salad recipe from Food.com.
Provided by ellie_
Categories Vegetable
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 10
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.
CRUNCHY WATERCRESS, CUCUMBER & RADISH SALAD
A superhealthy, summery salad perfect for barbeques and picnic
Provided by Emma Lewis
Categories Dinner, Lunch, Side dish, Snack, Supper
Time 10m
Number Of Ingredients 8
Steps:
- To make the dressing, whisk together all the ingredients, then season. (This can be stored in the fridge for up to 2 days.) Peel the cucumber into long, thin strips with a vegetable peeler, discarding the seeded section. Just before leaving, arrange the watercress, cucumber and radishes in a portable container. Drizzle with dressing just before serving.
Nutrition Facts : Calories 22 calories, Fat 1 grams fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.12 milligram of sodium
RAW BEET SALAD WITH APPLES & RAISINS
Make and share this Raw Beet Salad With Apples & Raisins recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl, mix sour cream, mustard and vinegar.
- Set aside.
- Grate beets by hand using the second-largest hole on a 4 sided grater or using the grating attachment on a food processor.
- Put in a mixing bowl.
- Core apple but do not peel.
- Cut into 1/2-inch cubes and add to beets.
- Add raisins, hazelnuts and chives.
- Season with salt and pepper.
- Add sour cream dressing and mix well.
- Taste for seasoning and serve over watercress.
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
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.
WATERCRESS SALAD WITH SHAVED BEETS, WALNUTS AND ROQUEFORT
Provided by Molly O'Neill
Categories easy, quick, salads and dressings
Time 5m
Yield Four servings
Number Of Ingredients 9
Steps:
- In a bowl, whisk together the orange juice, lemon juice, olive oil, salt and pepper. Place the watercress in a large bowl and toss with the dressing. Add the beets and walnuts. Divide among 4 plates and sprinkle with the Roquefort. Serve immediately.
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