Watercress Salad With Beets And Roasted Garlic Crostini Recipe
Ingredients
| 3/4 pound medium red and golden beets | ||
| 1 head of garlic | ||
| 1/4 cup plus 2 teaspoons extra-virgin olive oil, plus more for drizzling | ||
| Ground pepper | 1 To taste | |
| 1 tablespoon very finely chopped shallot | ||
| Orange juice | 1 Tablespoon | |
| Lemon juice | 1 Tablespoon | |
| White wine vinegar | 1 Tablespoon | |
| Honey | 1/2 Tablespoon | |
| Eight 1/2-inch-thick baguette slices | ||
| 1/2 pound watercress, large stems trimmed | ||
| Celery root | 1/2 Cup (16 tbs), peeled | |
| Goat cheese | 4 Ounce, crumbled | |
| Salt | To Taste | |
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.
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.
Chef
