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
- Preheat oven to 400 degrees.
- Wrap beets individually in foil, place directly on oven rack and roast for 1 ½ hours. Let cool completely before unwrapping.
- Cut into small wedges and place atop mixed watercress & arugula.
- Add cucumber & pepper, top with goat cheese.
- Drizzle with mustard vinaigrette (instructions below).
- Serve immediately.
- 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
