Watercress Salad With Beets And Roasted Garlic Crostini Recipe

Summary

MethodDish
Main Ingredient

Ingredients

 Beets3⁄4 Pound (Medium Sized, Red And Golden Ones)
 Garlic head1
 Extra-virgin olive oil14 1⁄2 Teaspoon (1/4 Cup Plus 2 Teaspoon, 1/2 Teaspoon For Drizzling)
 Finely chopped shallot1 Tablespoon, very finely chopped
 Fresh orange juice1 Tablespoon
 Fresh lemon juice1 Tablespoon
 White wine vinegar1 Tablespoon
 Honey1⁄2 Tablespoon
 Baguette slice8 (1/2 Inch Thick)
 Watercress1⁄2 Pound, large stems trimmed
 Peeled diced celery root1⁄2 Cup (8 tbs)
 Fresh goat cheese4 Ounce, crumbled
 Salt To Taste
 Freshly ground pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 2058 Calories from Fat 913

% Daily Value*

Total Fat 100 g153.2%

Saturated Fat 23.1 g115.3%

Trans Fat 0 g

Cholesterol 52.2 mg

Sodium 2924.5 mg121.9%

Total Carbohydrates 229 g76.3%

Dietary Fiber 14.3 g57.3%

Sugars 34.8 g

Protein 59 g118.2%

Vitamin A 174.4% Vitamin C 253.3%

Calcium 65.1% Iron 42.8%

*Based on a 2000 Calorie diet

Directions

1. Preheat the oven to 350° Place the beets in a small baking dish and cover it with foil. Cut off the top third of the head of garlic and set it on a sheet of foil. Drizzle the garlic with olive oil and wrap it in the foil. Bake the beets and garlic until tender, about 1 hour.
2. Peel the beets and cut into wedges. Squeeze the garlic cloves into a bowl and mash with a fork. Stir in 2 teaspoons of olive oil and season with salt and pepper.
3. In a bowl, whisk the shallot, orange and lemon juices and vinegar. Stir in the honey until dissolved. Whisk in the remaining 1/4 cup of oil. Season with salt and pepper.
4. Place the baguette slices on a large baking sheet and drizzle them lightly with olive oil. Bake until the slices are crisp, about 7 minutes. Spread the baguette slices with the mashed garlic.
5. In a large bowl, toss the watercress with the celery root and roasted beets. Add the dressing and toss well. Mound the salad on plates and sprinkle with the crumbled goat cheese.
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