0.0 – 0 reviews • Salad Recipes
| Level: |
Easy |
| Total: |
1 hr 50 min |
| Active: |
20 min |
| Yield: |
4 servings |
Ingredients
- 5 to 6 medium beets (about 1 1/2 pounds)
- Kosher salt and freshly ground black pepper
- 2 teaspoons lemon zest plus 1/4 cup lemon juice
- 1/4 cup chopped fresh flat-leaf parsley (about 1/2 bunch)
- 2 1/2 tablespoons olive oil
- 3 sprigs fresh thyme, leaves removed and chopped
- 2 green onions, green parts only, sliced
- 2 ounces Stilton blue cheese, crumbled
- 1 bunch watercress, leaves and thin stems only
Instructions
- Put the beets in a large pot of water, season heavily with salt and bring to a boil over medium-high heat. Reduce the heat to medium and cook until tender, 20 to 25 minutes. Remove the beets from the water, cover with a clean kitchen towel and allow to cool for 5 minutes.
- Meanwhile, combine the lemon zest and juice, parsley, olive oil, thyme and green onions in a medium bowl. Season with salt and pepper.
- Using the same kitchen towel, remove the skins of the beets. Cut the beets into 1/2-inch-thick half-moon pieces and add to the dressing. Cover with plastic wrap and refrigerate for 1 hour.
- When ready to serve, add the marinated beets to each individual plate. Top with some crumbled blue cheese and watercress.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
186 |
| Total Fat |
13 g |
| Saturated Fat |
4 g |
| Carbohydrates |
14 g |
| Dietary Fiber |
4 g |
| Sugar |
8 g |
| Protein |
6 g |
| Cholesterol |
11 mg |
| Sodium |
554 mg |
