watercress, beet & heirloom tomato salad
(1 rating)
No Image
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.
►
(1 rating)
yield
1 serving(s)
prep time
15 Min
cook time
1 Hr
method
Roast
Ingredients For watercress, beet & heirloom tomato salad
-
2-3beets, small to medium size (3 small or 2 medium)
-
1 bunchwatercress or arugula
-
1fresh tomato, chopped or sliced (best quality and heirloom variety ideal)
- VINAIGRETTE
-
1- 1 1/2 Tbspextra 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
-
1Preheat 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.
-
3Combine 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.
-
4While the beets are roasting prepare the vinaigrette by whisking the ingredients together in a small non-reactive bowl.
-
5Arrange 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Watercress, Beet & Heirloom Tomato Salad:
ADVERTISEMENT
ADVERTISEMENT