You are here

Watercress Salad With Beets And Roasted Garlic Crostini

admin's picture
  Beets 3⁄4 Pound (Medium Sized, Red And Golden Ones)
  Garlic head 1
  Extra-virgin olive oil 14 1⁄2 Teaspoon (1/4 Cup Plus 2 Teaspoon, 1/2 Teaspoon For Drizzling)
  Finely chopped shallot 1 Tablespoon, very finely chopped
  Fresh orange juice 1 Tablespoon
  Fresh lemon juice 1 Tablespoon
  White wine vinegar 1 Tablespoon
  Honey 1⁄2 Tablespoon
  Baguette slice 8 (1/2 Inch Thick)
  Watercress 1⁄2 Pound, large stems trimmed
  Peeled diced celery root 1⁄2 Cup (8 tbs)
  Fresh goat cheese 4 Ounce, crumbled
  Salt To Taste
  Freshly ground pepper To Taste

1. Preheat the oven to 350° Place the beets in a small baking dish and cover it with foil. Cut off the top third of the head of garlic and set it on a sheet of foil. Drizzle the garlic with olive oil and wrap it in the foil. Bake the beets and garlic until tender, about 1 hour.
2. Peel the beets and cut into wedges. Squeeze the garlic cloves into a bowl and mash with a fork. Stir in 2 teaspoons of olive oil and season with salt and pepper.
3. In a bowl, whisk the shallot, orange and lemon juices and vinegar. Stir in the honey until dissolved. Whisk in the remaining 1/4 cup of oil. Season with salt and pepper.
4. Place the baguette slices on a large baking sheet and drizzle them lightly with olive oil. Bake until the slices are crisp, about 7 minutes. Spread the baguette slices with the mashed garlic.
5. In a large bowl, toss the watercress with the celery root and roasted beets. Add the dressing and toss well. Mound the salad on plates and sprinkle with the crumbled goat cheese.

Recipe Summary


Rate It

Your rating: None
Average: 4 (19 votes)