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Watercress, Arugula, & Roasted Beet Salad

Watercress, Arugula, & Roasted Beet Salad

Watercress and arugula provide a fresh, peppery background for the sweet mellowness of roasted beets.  A Dijon mustard vinaigrette and soft goat cheese crumbles give this salad a tangy creaminess and make it filling enough to be a side dish or a main course.

Ingredients

  • 1 bunch fresh beets, trimmed
  • 2 cups fresh watercress
  • 1 bunch fresh arugula, rinsed & spun dry
  • 1/2 cup cucumber, peeled & chopped
  • 1 banana or mild pepper, seeded & thinly sliced
  • 4 ounces pepper goat cheese
  • 1 shallot, finely minced
  • 1 clove minced garlic
  • 2 tablespoons Dijon mustard
  • 3 tablespoons cider vinegar
  • 1/3 cup olive oil
  • pinch sugar
  • dash fresh lemon or lime juice

Instructions

  1. Preheat oven to 400 degrees.
  2. Wrap beets individually in foil, place directly on oven rack and roast for 1 ½ hours. Let cool completely before unwrapping.
  3. Cut into small wedges and place atop mixed watercress & arugula.
  4. Add cucumber & pepper, top with goat cheese.
  5. Drizzle with mustard vinaigrette (instructions below).
  6. Serve immediately.
  7. To make vinaigrette: Whisk together 1 shallot, finely minced, 1 clove minced garlic, 2 tablespoons Dijon mustard, 3 tablespoons cider vinegar, 1/3 cup olive oil, pinch sugar, dash fresh lemon or lime juice.

Quick Notes

Recipe Source: Pamela Clark, Raleigh, NC; www.thethymesavor.com

Time: 2 hours

Servings: 4

Recipesarugulamain coursesmediumsaladsvegetarianwatercress
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