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Ingredients
- 1 pound red beets (about 3 medium beets), trimmed
- 1 pound golden beets (about 3 medium beets), trimmed
- 2 1/2 tablespoons extra-virgin olive oil
- 1 tablespoon red wine vinegar
- 1 1/2 teaspoons honey
- 1/2 teaspoon minced garlic
- 1/4 teaspoon kosher salt, divided
- 1/8 teaspoon freshly ground black pepper
- 4 cups chopped watercress
- 2 ounces goat cheese, crumbled (about 1/2 cup)
Details
Servings 6
Adapted from myrecipes.com
Preparation
Step 1
1. Preheat oven to 375°.
2. Wrap beets in foil. Bake at 375° for 1 hour and 20 minutes or until tender. Remove beets from oven; remove from foil. Cool.
3. Combine oil, vinegar, honey, garlic, 1/8 teaspoon salt, and pepper in a medium bowl, stirring with a whisk. Pour half of oil mixture into a separate medium bowl. Spread watercress over a large serving platter.
4. Remove skin from cooled beets; cut each beet into 8 wedges. Add red beets to one bowl of oil mixture; toss to combine. Add yellow beets to other bowl of oil mixture; toss to combine. Arrange beet wedges over watercress; sprinkle evenly with remaining 1/8 teaspoon salt and cheese. Drizzle with any remaining vinaigrette from bowl used to dress golden beets.
1. Preheat oven to 375°.
2. Wrap beets in foil. Bake at 375° for 1 hour and 20 minutes or until tender. Remove beets from oven; remove from foil. Cool.
3. Combine oil, vinegar, honey, garlic, 1/8 teaspoon salt, and pepper in a medium bowl, stirring with a whisk. Pour half of oil mixture into a separate medium bowl. Spread watercress over a large serving platter.
4. Remove skin from cooled beets; cut each beet into 8 wedges. Add red beets to one bowl of oil mixture; toss to combine. Add yellow beets to other bowl of oil mixture; toss to combine. Arrange beet wedges over watercress; sprinkle evenly with remaining 1/8 teaspoon salt and cheese. Drizzle with any remaining vinaigrette from bowl used to dress golden beets.
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