Watercress Beet Salad With Walnut Oil Dressing Recipes

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BEET SALAD WITH WATERCRESS DRIZZLE



Beet Salad with Watercress Drizzle image

Provided by Ellie Krieger

Categories     appetizer

Time 55m

Yield 4 servings

Number Of Ingredients 8

4 medium beets, with root and about 1 inch of the green attached, if possible
1/4 cup walnut pieces
4 cup watercress, washed well and dried
3 ounces reduced-fat soft goat cheese
1/2 cup lowfat buttermilk
1 1/2 teaspoons white wine vinegar
1/4 teaspoon salt, plus more to taste
Freshly ground black pepper

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



Beet and Watercress Salad image

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

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

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



Beet Salad with Goat Cheese, Watercress and Shallot Thyme Dressing image

Beets are so humble. They may look funny raw but they're really diamonds in the rough. Their incredible color and flavor never cease to astound me. I dress the beets up with complementary ingredients that serve to make their flavor shine without overpowering. Beets are special and should be the only star on the stage.

Provided by Dave Lieberman

Categories     side-dish

Time 1h5m

Yield 10 to 12 servings

Number Of Ingredients 9

8 medium or 12 small beets
1/3 cup olive oil
1 large shallot, finely chopped
Juice of 1 lemon
Leaves from about 10 sprigs thyme
3 good pinches salt
10 grinds fresh black pepper
1 large bunch watercress
4 tablespoons cold goat cheese

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 & BEET SALAD WITH WALNUT OIL DRESSING



Watercress & Beet Salad with Walnut Oil Dressing image

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

1 lb beet, peeled,cooked and scooped with a 1/2 inch melon-ball cutter to produce 2 cups balls
3 bunches watercress, washed coarse stems removed
1/4 cup wine vinegar
1 tablespoon Dijon mustard
3/4 cup walnut oil
salt & pepper

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

BEET, FENNEL AND WATERCRESS SALAD



Beet, Fennel and Watercress Salad image

Categories     Salad     Citrus     Vegetable     Side     Vegetarian     Fennel     Beet     Fall     Healthy     Vegan     Watercress     Bon Appétit     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 6

2 beet bunches with tops, tops reserved for Sunday Supper Macaroni and Cheese
1/4 cup fresh lemon juice
1 tablespoon plus 1 teaspoon honey
1/2 cup olive oil
2 watercress bunches, trimmed
2 fennel bulbs, trimmed, cut into strips

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 SALAD WITH SHAVED BEETS, WALNUTS AND ROQUEFORT



Watercress Salad With Shaved Beets, Walnuts and Roquefort image

Provided by Molly O'Neill

Categories     easy, quick, salads and dressings

Time 5m

Yield Four servings

Number Of Ingredients 9

1/4 cup fresh orange juice
2 teaspoons fresh lemon juice
1 teaspoon olive oil
1 teaspoon kosher salt
Freshly ground pepper to taste
8 cups watercress (about 5 bunches), heavy stems removed
2 medium beets, trimmed, peeled and coarsely grated
1/2 cup walnut pieces, toasted
1/2 cup crumbled Roquefort

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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