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Beet, Endive And Watercress Salad

Canadian.Recipes's picture
Ingredients
  Beets 1⁄2 Pound (2 Beets, 250 Gram)
  Water 1⁄4 Cup (4 tbs)
  Belgian endive head 3
  Watercress leaves 2 Cup (32 tbs) (Loosely Packed)
  White wine vinegar 1 Tablespoon
  Chopped shallots 1 Tablespoon
  Dijon mustard 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Granulated sugar 1 Pinch
  Pepper 1 Pinch
  Vegetable oil 1⁄4 Cup (4 tbs)
Directions

In 6-cup (1.5 L) casserole, combine beets with water; cover and microwave at High for 10 to 12 minutes or until tender.
Drain and let cool.
Slip off skins and slice.
Remove Belgian endive leaves and arrange around outside of salad bowl or platter.
Mound watercress in center; nestle beet slices in watercress.
In small bowl, whisk together vinegar, shallots, mustard, salt, sugar and pepper; gradually whisk in oil.
Drizzle over salad.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Microwaving
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Watercress
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
12 Minutes
Ready In: 
22 Minutes
Servings: 
6

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