Beet, Endive And Watercress Salad Recipe
Summary
Preparation Time10 MinCooking Time12 Min
Ready In22 MinDifficulty LevelEasy
Health IndexHealthyServings6
Interest GroupEveryday
Ingredients
| 2 beets (1/2 lb/250 g total) | ||
| Water | 1/4 Cup (16 tbs) | |
| 3 heads Belgian endive | ||
| 2 cups loosely packed watercress leaves | ||
| White wine vinegar | 1 Tablespoon | |
| Shallots | 1 Tablespoon, chopped | |
| Dijon Mustard | 1 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Pinch each granulated sugar and pepper | ||
| Vegetable oil | 1/4 Cup (16 tbs) | |
Directions
In 6-cup (1.5 L) casserole, combine beets with water; cover and microwave at High for 10 to 12 minutes or until tender.
Drain and let cool.
Slip off skins and slice.
Remove Belgian endive leaves and arrange around outside of salad bowl or platter.
Mound watercress in center; nestle beet slices in watercress.
In small bowl, whisk together vinegar, shallots, mustard, salt, sugar and pepper; gradually whisk in oil.
Drizzle over salad.
Drain and let cool.
Slip off skins and slice.
Remove Belgian endive leaves and arrange around outside of salad bowl or platter.
Mound watercress in center; nestle beet slices in watercress.
In small bowl, whisk together vinegar, shallots, mustard, salt, sugar and pepper; gradually whisk in oil.
Drizzle over salad.
Chef
