Beet and Watercress Salad With Goat's Cheese

5.0(5)

by Moira Hodgson

Weeknight

Servings

6 servings

Total time

Calories / serving

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Ingredients (8)

serves

Instructions (4 steps)

01Preheat oven to 375 degrees. Bake the beets in their skins until they are tender when tested with a skewer or sharp knife (one to two hours, depending on size). Remove, cool and peel. Cut into dice.
02Trim the stalks from the watercress; separate the endive leaves and slice them into thin strips.
03Combine the garlic, olive oil and vinegar and season to taste with salt and pepper. Remove the garlic and toss the watercress leaves and endive in the dressing, reserving a couple of spoonfuls of dressing for the beets. Toss the beets in remaining dressing.
04

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Not rich — missing servings, total time, or calories.