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Author Notes: A version of this was served at Cashion's Eat Place, where I worked many years ago. I saw the "Your Best Beet" contest heading (sadly, too late to enter) and immediately thought of this salad. I used to be one of those beet haters, but this is the combination that turned me around, and I have never looked back. Earthy beets, creamy chevre, tart vinaigrette, crisp grassy cress and sweet, crunchy walnuts. And is there anything more beautiful that the color of beets? —Kate B
For The Salad
- 2 beetroots, roasted
- 1 bunch watercress
- 1 handful walnuts, toasted and chopped roughly
- 1 handful chevre, crumbled
- 2 tablespoons chives, chopped fine
Lemon Walnut Vinaigrette
- 1/2 lemon
- 1 teaspoon sea salt
- 1/4 cup walnut oil, or to taste
- Preheat the oven to 180º C. Wrap the beets in aluminum foil and cook on a baking sheet for two hours, until tender. Set the beets aside to cool with the aluminum still on; once cooled, their rough outer skin will easily slip off. Cut the beats into roughly 1 inch cubes and set aside. Wash and dry the watercress, discarding any rough stems. Make the vinaigrette, dissolving the sea salt in the juice of 1/2 lemon, before adding walnut oil. Taste test with a lettuce leaf and adjust, if necessary. Toast the walnuts and chop roughly - you don't want lots of walnut dust. Toss the watercress with the vinaigrette and pile onto the plate(s). Toss the beets in some vinaigrette and scatter around the watercress. Sprinkle the lot with chevre, walnuts and chives. Tuck in.