yumyumyummers

roasted beet & watercress salad

In appetizers, brunch, culinary experiments, dinner, easy weeknight meals, gluten-free, lunch, side dishes, vegan, vegetarian on 05.20.11 at 5:20 pm

who knew that fibre could be so pretty?! :) these roasted organic beets were a gorgeous purple and the violet hue was even more stunning on a white plate with bright green watercress & pistachios.

funfact: beets are nutrient-rich and an excellent source of fibre. i guess that’s why beets seem to be such a popular choice among cleanse diets. for more deets, check out this article on beet nutrition from canadian living magazine.

and yes, as you can see below, the beets aren’t so pretty in their original pre-cooked, pre-cut form — but once you prepare them properly, these veggies sing arias on your plate!

pre-heat oven to 400F

prep veggies:
– 16-18 small organic beets (sliced lengthwise along the vertical)
– 3 cloves of garlic (peeled, minced)

(tip: wash beets gently w/ cold water. best to handle raw beets in the kitchen sink, to avoid staining your countertops. i would not recommend using your fave dishcloths, as cooking with beets can be a messy endeavour!)

roast veggies:
– lightly grease medium-sized roasting pan w/ 1-2 tbsp extra-virgin olive oil (evoo)
– place beet halves in roasting pan. sprinkle minced garlic over beets.
– drizzle evoo over beets & garlic
– add dash of sea salt
– season w/ ground black peppercorns
– roast beets & garlic in oven for 18-20min at 400F
– remove from oven & allow to cool on rack

food styling:
– plate 5-6 roasted beet halves on sprigs of fresh watercress
– sprinkle pistachios (deshelled & crushed in mortar & pestle)
– crumble bits of chevre frais (fresh goat cheese)
– add some dried blueberries or dried pomegranates
– garnish w/ 2 dried figs (halved)
– squeeze fresh lemon juice & season w/ ground black peppercorns

this roasted beet & watercress salad pairs nicely w/ a crisp, dry white wine… though, if you’re in true cleansing mode, skip the vino and drink a tall glass of water instead. :)

ps – gramma gets snaps for the foodie inspiration!

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  1. Yum! I need to try this roasted beet salad – looks and sounds wonderful! I love goat cheese in salads and it pairs so nicely with roasted veggies!

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    • thanks, nora! yes, i was pretty happy with how well the goat cheese paired with the roasted beets. so yummy. :) just a head’s up… the beets are roasted just long enough to be crunchy. depending on how you like your beets, could roast them a bit longer for a softer texture.

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  2. I just recently became a fan of beets. You’re right though, they’re not very attractive before cut/cooked! This salad is so colorful and looks delicious. :)

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  3. Oh pistachios are so goooood!

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  4. Wow, great pictures and great recipe! I can’t wait to make this!

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    • thanks for visiting my blog, ashley! :) let me know how this recipe works out for you. btw, the leftover roasted beets keep well in the fridge for a couple of days, so it makes for a great takeaway lunch as well. enjoy!

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