Watercress Salad with Shaved Beets, Candied Walnuts, and Stilton

By Flirting with Flavors
January 17, 2014
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Watercress Salad with Shaved Beets, Candied Walnuts, and Stilton

Author Notes: The perfect fall and winter salad. Use a mandoline to shave the beet, or you're in for a lot of work!Flirting with Flavors

Serves: 4

  • 1/2 cup walnuts
  • 1/4 cup maple syrup
  • 2 bunches watercress
  • 1 medium purple beet, shaved
  • 1 medium yellow beet, shaved
  • 1/2 red onion, thinly sliced
  • 1/2 cup crumbled stilton (or other bleu cheese)
  • extra virgin olive oil
  • lemon juice
  • salt and pepper
  1. Heat a small saute pan over medium heat. Add walnuts and maple syrup and cook until syrup candies on walnuts. Reserve candied walnuts and let cool.
  2. On a large platter, arrange watercress, shaved beet, red onion, and bleu cheese. Sprinkle over walnuts. Drizzle salad with olive oil and lemon juice to taste and season with salt and pepper.

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