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Watercress Salad With Beets And Roasted Garlic Crostini Recipe
|Beets||3⁄4 Pound (Medium Sized, Red And Golden Ones)|
|Extra-virgin olive oil||14 1⁄2 Teaspoon (1/4 Cup Plus 2 Teaspoon, 1/2 Teaspoon For Drizzling)|
|Finely chopped shallot||1 Tablespoon, very finely chopped|
|Fresh orange juice||1 Tablespoon|
|Fresh lemon juice||1 Tablespoon|
|White wine vinegar||1 Tablespoon|
|Baguette slice||8 (1/2 Inch Thick)|
|Watercress||1⁄2 Pound, large stems trimmed|
|Peeled diced celery root||1⁄2 Cup (8 tbs)|
|Fresh goat cheese||4 Ounce, crumbled|
|Freshly ground pepper||To Taste|
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
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.