Beet and Watercress Salad With Goat's Cheese
Published January 19, 1991
- Total Time
- 1 hour
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Ingredients
1 bunch beets, without the leaves
2 bunches watercress
2 heads endive
1 clove garlic, crushed
⅔ cup extra-virgin olive oil
Balsamic vinegar to taste
Coarse salt and freshly ground pepper to taste
6 slices fresh goat's cheese, in ½-inch thick rounds
Nutritional analysis per serving (6 servings)
10 grams carbs; 13 milligrams cholesterol; 333 calories; 19 grams monosaturated fat; 3 grams polyunsaturated fat; 7 grams saturated fat; 30 grams fat; 3 grams fiber; 431 milligrams sodium; 8 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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
Private Notes