Beet and Watercress Salad

READY IN: 1hr 50mins
Recipe by ellie_

Recipe source: Martha Stewart Living

Top Review by COOKGIRl

Prepared as written except I didn't add the shallots to the dressing. Instead, the shallots were thinly sliced into crescents and garnished on top of the salad for additional color. Delicious! I also added baby spinach and arugula. I should probably confess right here that due to time constraints I used vacuum-packed pre-cooked beets I found at Trader Joe's the other day. I hold my head low in shame...again. Reviewed for Veg Tag October.

Ingredients Nutrition


  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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