Beet, Endive And Watercress Salad Recipe

Summary

Preparation Time10 MinCooking Time12 Min
Ready In22 MinDifficulty LevelEasy
Health IndexHealthyServings6
CuisineCourse
VegetarianMain Ingredient
Interest Group

Ingredients

 Beets1⁄2 Pound (2 Beets, 250 Gram)
 Water1⁄4 Cup (4 tbs)
 Belgian endive head3
 Watercress leaves2 Cup (32 tbs) (Loosely Packed)
 White wine vinegar1 Tablespoon
 Chopped shallots1 Tablespoon
 Dijon mustard1 Teaspoon
 Salt1⁄4 Teaspoon
 Granulated sugar1 Pinch
 Pepper1 Pinch
 Vegetable oil1⁄4 Cup (4 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.
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