Roasted golden beet salad with baby watercress, endives, goat cheese and walnuts

July 16, 2009

Roasting beet roots the oven with a little sherry vinegar brings out their sweetness. To me they’re better than candies… Paired with baby watercress, fresh goat cheese and roasted walnuts, this golden beet salad is nothing less than sublime.

As for the greens, don’t throw them away! Make these delicious Spicy Beet-Green Crostini with them. It’s a very quick and easy recipe that makes the most scrumptious hors d’oeuvre.

On a side note, the video accompanying today’s recipes is full of tips on how to pick and cook fresh beets.

I just spotted some golden beets at our Farmers’ Market this morning… They’ll make an appearance on my weekend dinner party menu for sure!

Roasted Golden Beet Salad with Baby Watercress, Endives, Goat Cheese and Walnuts

serves 4
active time: 30 min

For the roasted beets

  1. 6 small golden beets – peeled, quartered and cut in 1/2″ slices
  2. 3 tablespoons olive oil
  3. 2 tablespoons sherry vinegar
  4. 1/4 teaspoon sea salt or to taste
  5. fresh ground black pepper to taste

For the roasted nuts

  1. 1/3 cup walnuts pieces
  2. 1 teaspoon walnut oil (or olive oil)
  3. pinch sea salt
  4. freshly ground black pepper to taste

For the dressing

  1. 1/2 small shallot – skinned and finely chopped
  2. 1 tablespoon sherry vinegar
  3. 3 1/2 tablespoons extra virgin olive oil
  4. 1/8 teaspoon sea salt
  1. freshly ground black pepper to taste
  2. 1 bunch organic, hydroponic watercress (or baby arugula) – rinsed and spun dry
  3. 4 oz (113g) fresh goat cheese
  4. fresh chives as garnish

  1. Preheat oven to 475°F.
  2. Step 1: Place the beets in a medium roasting pan. Drizzle with olive oil, vinegar, salt and pepper. Toss well and cover with foil. Bake for 25 minutes. Remove from oven, toss the beets and return to the oven uncovered for an additional 10 minutes until the beets are well roasted. Remove from oven and transfer to a bowl and set aside to cool to room temperature.
  3. Step 2: In a small bowl, place the walnuts, walnut oil, salt and freshly ground black pepper to taste. Toss well. Heat a small heavy-bottomed skillet to medium-high heat. Add the walnut mixture, toss well and sauté for 3 to 4 minutes, stirring constantly, until the nuts are golden. Transfer to a small bowl and set aside.
  4. Step 3: In a small bowl, whisk the shallots, vinegar, oil, salt and pepper to taste until well blended. Set aside.
  5. Step 4: Arrange the a small mound of watercress in the center of each plate. Top with a few slices of roasted beets. Sprinkle with the crumbled goat cheese. Drizzle with a spoonful of the vinaigrette. Top with a few walnuts. Garnish with freshly ground pepper to taste and 3 chive tips. Serve immediately.

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Here’s another take on the beet salad: Lentil salad with baked beets, spinach and yogurt-mint dressing.

salads, golden beets, goat cheese
© 2011 Viviane Bauquet Farre Food & Style NY LLC

Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.

{ 1 comment… read it below or add one }

pamela ann meier April 17, 2011 at 7:17 pm

Greetings Viviane! With a very impromptu brunch popping up today, I needed to bring something that would compliment what the host was providing, have a wonderful flavor profile, it would look beautiful AND it was something quick and easy for me to prepare. I checked your website straight away and found this lovely recipe — and it was also my good fortune that Whole Foods had beautiful golden beets on hand. Needless to say this beet salad received great praise all the way around the brunch table — thank you Viviane for sharing yet another elegant, flavorful and unique recipe! Pam Meier, Minneapolis, MN

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