Watercress, Beet & Heirloom Tomato Salad

Watercress, Beet & Heirloom Tomato Salad Recipe

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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 vote

15 Min
1 Hr


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  • 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)

  • 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)

How to Make Watercress, Beet & Heirloom Tomato Salad


  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.

Printable Recipe Card

About Watercress, Beet & Heirloom Tomato Salad

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

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