watercress, beet & heirloom tomato salad

Name: Watercress, Beet & Heirloom Tomato Salad
Prep time: 15 min
Cook time: 1 h
Yield: 1
Cuisine: Mediterranean
Ingredients: 2-3 - beets, small to medium size (3 small or 2 medium); 1 bunch(es) watercress or arugula; 1 - fresh tomato, chopped or sliced (best quality and heirloom variety ideal); ## VINAIGRETTE; 1- 1 1/2 tablespoon(s) 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)

(1 RATING)

3 Pinches

C G

Vallèe du Willamette, OR

Updated on Aug 28, 2014

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.

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prep time 15 Min

cook time 1 Hr

method Roast

yield 1 serving(s)

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 tablespoons 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)

How To Make watercress, beet & heirloom tomato salad

Step 1

Preheat oven to 425 degrees.

Step 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.
Step 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.
Step 4

While the beets are roasting prepare the vinaigrette by whisking the ingredients together in a small non-reactive bowl.
Step 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.
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