Watercress Salad With Shaved Beets Walnuts And Roquefort 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.

WATERCRESS SALAD WITH RAW BEETS AND RADISHES



Watercress Salad With Raw Beets and Radishes image

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

1 raw medium red beet, peeled
1 raw medium golden beet, peeled
Salt and pepper
4 tablespoons lemon juice
2 teaspoons lemon zest
1/2 cup crème fraîche
2 tablespoons grated horseradish
6 ounces watercress, trimmed and cleaned
4 red radishes or a 3-inch length of daikon radish, thinly sliced
3 or 4 hard-cooked eggs (8 minutes)

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



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.

ROASTED GOLDEN-BEET, AVOCADO, AND WATERCRESS SALAD



Roasted Golden-Beet, Avocado, and Watercress Salad image

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 50m

Number Of Ingredients 9

1 bunch (about 12 ounces) baby golden beets, trimmed and scrubbed
2 tablespoons extra-virgin olive oil, divided
Coarse salt and freshly ground pepper
1 bunch (about 4 ounces) watercress, trimmed and large sprigs torn into 3-inch pieces
2 radishes, trimmed and thinly sliced
1 avocado, sliced
1 tablespoon snipped chives
1 teaspoon red-wine vinegar
1 ounce soft-ripened goat cheese, such as Humboldt Fog, crumbled (about 1/4 cup)

Steps:

  • Preheat oven to 425 degrees. Place beets on parchment-lined foil; drizzle with 1 tablespoon oil and season with salt and pepper. Fold parchment and foil into a packet and tightly seal; roast until beets are tender, about 30 minutes. Carefully open packet and let cool. Remove skins from beets and cut into wedges.
  • Combine beets, watercress, radishes, avocado, and chives in a large bowl. Season with salt and pepper. Whisk together vinegar and remaining tablespoon oil and season with salt and pepper. Drizzle over salad, gently toss, and top with goat cheese.

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.

BEET SALAD WITH ORANGE-WALNUT DRESSING



Beet Salad with Orange-Walnut Dressing image

Light and refreshing, this salad goes nicely with the heavier dishes of the season. Your family and friends will also appreciate the tasty homemade dressing. -Marian Platt, Sequim, Washington

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 12 servings (about 1 cup dressing).

Number Of Ingredients 15

1 pound fresh beets
6 cups torn Bibb or Boston lettuce
3 medium navel oranges, peeled and sectioned
2 cups torn curly endive
2 cups watercress
2/3 cup chopped walnuts, toasted
DRESSING:
1/2 cup canola oil
1/3 cup orange juice
3 tablespoons white wine vinegar
1 green onion, finely chopped
1 tablespoon lemon juice
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/8 teaspoon white pepper

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.

Nutrition Facts : Calories 255 calories, Fat 14g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 274mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 18g fiber), Protein 9g protein.

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