Best Beet Salad With Watercress And Fresh Pecorino Recipes

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

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.

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 image

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.