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 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.
WATERCRESS, WALNUT, AND ROQUEFORT SALAD
Categories Salad Quick & Easy Blue Cheese Walnut Watercress Gourmet
Yield Serves 4
Number Of Ingredients 17
Steps:
- Make caramelized walnuts:
- Preheat oven to 350°F.
- In baking pan toast nuts in oven until golden and fragrant, about 10 minutes. In a small bowl stir together caramelized-walnuts ingredients and in a small nonstick skillet cook over moderate heat, stirring, until sugar caramelizes and coats nuts. Transfer mixture to a bowl and cool. Break walnuts apart.
- Make dressing:
- Mince and mash garlic to a paste with salt and in a bowl whisk with mustard and lemon juice. Add oils in a slow stream, whisking until emulsified and whisk in tarragon and salt and pepper to taste.
- Trim endive and cut into julienne strips. Discard coarse stems from watercress and toss with endive and dressing. Top salad with Roquefort and walnuts.
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.
WATERCRESS & BEET SALAD WITH WALNUT OIL DRESSING
This is a very attractive salad to put out on a corner of a buffet - Have either individual servings or one large platter. If it will sit for a period of time have the dressing on the side. Beautiful for a Christmas feast but good any time. I like the salad well chilled and the dressing at room temperature
Provided by Bergy
Categories Lunch/Snacks
Time 20m
Yield 8 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 207.9, Fat 20.6, SaturatedFat 1.9, Sodium 68.6, Carbohydrate 5.9, Fiber 1.2, Sugar 4.6, Protein 1.2
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
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.
ROMAINE AND ROASTED-BEET SALAD WITH CREAMY ROQUEFORT DRESSING
Categories Salad Leafy Green Vegetarian Blue Cheese Beet Fall Bon Appétit
Yield Makes 6 first-course servings
Number Of Ingredients 14
Steps:
- Make dressing:
- Whisk first 5 ingredients in small bowl to blend. Fold in Roquefort cheese and cream. Season dressing to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Make salad:
- Preheat oven to 400°F. Wrap beets tightly in foil. Bake until tender, about 1 hour 15 minutes. Cool beets; peel and cut each into wedges.
- Arrange 2 lettuce quarters crosswise on each of 6 large plates. Surround lettuce on each plate with beet wedges. Top with some onion slices and watercress sprigs. Drizzle with dressing, sprinkle with walnuts and serve.
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