Beet and Watercress Salad With Goat's Cheese

Name: Beet and Watercress Salad With Goat's Cheese
Total time: 1 h
Yield: 6 servings
Ingredients: 1 bunch beets, without the leaves; 2 bunches watercress; 2 heads endive; 1 clove garlic, crushed; 2/3 cup extra-virgin olive oil; Balsamic vinegar to taste; Coarse salt and freshly ground pepper to taste; 6 slices fresh goat's cheese, in 1/2-inch thick rounds

By Moira Hodgson

Total Time: 1 hour
Rating: (0)
Comments: Read comments

Featured in: FOOD; Secrets About Beets: Bake Them, Eat the Leaves

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Ingredients

Yield:6 servings

1bunch beets, without the leaves
2bunches watercress
2heads endive
1clove garlic, crushed
⅔cup extra-virgin olive oil
Balsamic vinegar to taste
Coarse salt and freshly ground pepper to taste
6slices fresh goat's cheese, in ½-inch thick rounds

Ingredient Substitution Guide

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Preparation

Step 1
Preheat oven to 375 degrees. Bake the beets in their skins until they are tender when tested with a skewer or sharp knife (one to two hours, depending on size). Remove, cool and peel. Cut into dice.
Step 2
Trim the stalks from the watercress; separate the endive leaves and slice them into thin strips.
Step 3
Combine the garlic, olive oil and vinegar and season to taste with salt and pepper. Remove the garlic and toss the watercress leaves and endive in the dressing, reserving a couple of spoonfuls of dressing for the beets. Toss the beets in remaining dressing.
Step 4
Divide the salad equally among six dinner plates. Top with a couple of spoonfuls of dressed beets and place a disk of goat's cheese on top