Beets are so humble. They may look funny raw but they’re really diamonds in the rough. Their incredible color and flavor never cease to astound me. I dress the beets up with complementary ingredients that serve to make their flavor shine without overpowering. Beets are special and should be the only star on the stage.
| Level: | Easy |
| Total: | 1 hr 5 min |
| Prep: | 20 min |
| Cook: | 45 min |
| Yield: | 10 to 12 servings |
Ingredients
- 8 medium or 12 small beets
- 1/3 cup olive oil
- 1 large shallot, finely chopped
- Juice of 1 lemon
- Leaves from about 10 sprigs thyme
- 3 good pinches salt
- 10 grinds fresh black pepper
- 1 large bunch watercress
- 4 tablespoons cold goat cheese
Instructions
- Cook beets in water to cover until tender, about 40 to 45 minutes. Drain the beets and set aside to cool.
- For the dressing, whisk together olive oil, shallot, half the lemon juice, the thyme, salt and pepper. Set aside.
- While the beets are cooling, wash the watercress and trim the thicker stems from the leaves. Spread the trimmed watercress out over some paper towels to dry.
- When the beets are cool enough to handle, use a paring knife to peel off the beets skins, they should come off very easily.
- Cut the beets into quarters lengthwise and then those pieces in half crosswise.
- Place the beets and watercress in separate bowls. Divide the dressing between the 2 bowls. Toss the watercress and beets until evenly coated with the dressing.
- Spread the watercress out on a serving platter to make a bed for the beets. Crumble the cold cheese into the beets and toss gently. Spread the beets over the bed of watercress and sprinkle with remaining lemon juice. Serve immediately.
Reviews
I made this for Thanksgiving and my family loved it, asked for it again the following week and I am making it again tonight. It was easy and yummy. I roasted the beets on a cookie sheet on my grill instead of boiling them simply because my stove and oven were full with other parts of the Thanksgiving meal.
The dressing could use more acidity, maybe even more lemon juice than recipe indicates, or some kind of vinegar for more tang. I added Ellie Krieger’s maple glazed walnuts to the salad to add that “something sweet”.
This is a fabulous salad! I make it quite regularly. Trader Joe’s has a goat cheese (chevre) made with honey and is delicious with this salad. I also am able to find commercially grown watercress (it may be hydraponic) that often is more reliable than regular watercress which is often bitter. The dressing is nice for other greet salads. I was glad to read that baby spinach was a good alternative. I’ll try it.
This was fantastastic! I used Italian beets from my kitchen garden. I served it for a dinner party and everyone cleaned their plate. Even the picky eaters. Beets and goat cheese are one of the combos that are meant for each other. The watercress and shallot thyme dressing dressed this up perfectly. Good balance of savory, tart and sweet. I made one change, I roasted the beets instead of boiled them. Turned out great.
I liked this salad so much.
I will make this again.
I will make this again.
absolutely loved this salad!!!
Fast and easy with great flavor. Water cress hard to find in our stores I used baby spinash, worked out fine!Will make this often!