Monday, January 26, 2009

Looks yummy: beet salad

Golden and red beets are combined with watercress, creamy goat cheese and crunchy walnuts to create a colorful winter salad. Before you roast the beets, cut off the greens and reserve them for another use.


  • 3 golden beets, trimmed and washed
  • 6 red beets, trimmed and washed
  • 1/2 cup olive oil
  • Kosher salt and freshly ground pepper, to taste
  • 2 Tbs. fresh lemon juice
  • 5 Tbs. crème fraîche
  • 1 Tbs. chopped fresh dill
  • 1 tsp. minced shallots
  • 4 cups baby watercress
  • 4 oz. goat cheese, crumbled
  • 1/3 cup toasted chopped walnuts


Preheat an oven to 350°F. Place the golden and red beets on a baking sheet. Coat the beets with 3 Tbs. of the olive oil and season with salt and pepper. Cover the baking sheet with aluminum foil and roast until the beets are fork-tender, about 1 hour. When the beets are cool enough to handle, peel and cut into 1-inch wedges. Meanwhile, in a salad dressing emulsifier, combine the lemon juice, crème fraîche, the remaining 5 Tbs. olive oil, the dill and shallots. Squeeze the lever to emulsify. Season the vinaigrette with salt and pepper. Arrange the beet wedges in a layer on a platter and top with the watercress. Garnish with the goat cheese and walnuts. Drizzle the vinaigrette over the salad and serve immediately.

Serves 6.

(Williams-Sonoma Kitchen)