ROASTED BEET AND WATERCRESS SALAD
Lynn Ferguson
ingredients
- 1 pound small beets, trimmed & scrubbed
- 1 tablespoon virgin olive oil
- 3/4 cup walnut oil
- 3 tablespoons sherry vinegar
- 3 tablespoons sherry
- 1 small shallot, finely chopped
- 1 tablespoon hot & sweet mustard
- Sea salt, pepper and sugar to taste
- 3/4 pound watercress, stems removed, rinsed and crisped
directions
- 1
Toss beets in olive oil, sprinkle with salt and pepper, then roast in a 400° oven, until tender, 45 min. Let cool, then peel skin off, cut into quarters and slice thinly.
- 2
Whisk together the walnut oil, vinegar, sherry, shallot and mustard in a small bowl until emulsified. Season to taste.
- 3
In a large bowl, toss the beets and watercress with 2 tablespoons of dressing.
notes
Vinaigette can be prepared 2 days ahead. Bring dressing to room temp.
Source: Lynn Ferguson
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