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Beet And Watercress Salad
51 Mins
Diet Restriction
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0 Votes
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Secret Ingredients
  • 4 -6 beets, trimmed
  • 3 tablespoons white wine vinegar
  • 2 teaspoons whole grain mustard
  • 1 tablespoon shallot, chopped
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon sugar
  • 1/4 cup plus 2 tablespoons olive oil
  • 1 bunch watercress, trimmed
  • 1 head bibb lettuce, torn into 1-inch pieces
  • Pepper
  1. Preheat oven to 425-degrees F.
  2. Prepare 2 parchment - lined pieces of foil - divide beets between the two pieces of parchment. Fold in half, crimping edges to seal. Place packets on a baking sheet and roast for 1 hour 20 minutes - 1 hour, 30 minutes or until beets are tender. Cool and then peel beets. Cut into 1/2 inch thick wedges or rounds.
  3. In a jar or bowl whisk together dressing ingredients (vinegar - sugar). Whisk in oil.
  4. Arrange greens and beets on a platter or in a large salad bowl. Drizzle with dressing and season with pepper. Toss.
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