Watercress, Beet & Heirloom Tomato Salad Recipe

No Photo

Have you made this?

 Share your own photo!

Watercress, Beet & Heirloom Tomato Salad

C G

By
@Celestina9000

From Extraordinary Health magazine. For my renditon, lime juice replaced lemon juice and arugula replaced most of the watercress. Golden beets will work well for this recipe, too.


Featured Pinch Tips Video

Rating:

Comments:

Serves:

1

Prep:

15 Min

Cook:

1 Hr

Method:

Roast

Ingredients

2-3
beets, small to medium size (3 small or 2 medium)
1 bunch
watercress or arugula
1
fresh tomato, chopped or sliced (best quality and heirloom variety ideal)

VINAIGRETTE

1- 1 1/2 Tbsp
extra virgin olive oil
juice of 1 lime or 1 lemon
salt, to taste
cracked black pepper, to taste
lime zest, for garnish (if desired)

Directions Step-By-Step

1
Preheat oven to 425 degrees.
2
*Wrap the beets in foil and roast for 40-60 minutes depending on their size. Roast until the beets can be easily pierced with a fork. Cool, then slip off the skins (C G: when I use fresh, in season beets I usually skip peeling the skins). Slice the beets in halves or quarters-again depending on their size.

*The beets can be roasted the day before then brought to room temperature.
3
Combine the beets, watercress or arugula and tomato slices on a salad plate. Drizzle the vinaigrette over the salad. Season with salt and pepper to taste.
4
While the beets are roasting prepare the vinaigrette by whisking the ingredients together in a small non-reactive bowl.
5
Arrange the beets, watercress/arugula and tomatoes on a salad plate. Drizzle the vinaigrette over the vegetables. Season with salt and cracked black pepper, to taste. I also garnished the salad with a little bit of lime zest.

About this Recipe

Course/Dish: Lettuce Salads
Main Ingredient: Vegetable
Regional Style: Mediterranean
Dietary Needs: Vegan