Sides
Roasted Beet Salad
Makes 8 servings
Roasted Beet Salad
Makes 8 servings
Nutritional information per serving:Calories 236 (52% from fat)
carb. 24g
pro. 6g
fat 15g
sat. fat 2g
chol. 0mg
sod. 575mg
calc. 122mg
fiber 8g
carb. 24g
pro. 6g
fat 15g
sat. fat 2g
chol. 0mg
sod. 575mg
calc. 122mg
fiber 8g
Ingredients
- 3pounds fresh beets
- 3tablespoons white balsamic vinegar or fruit flavored vinegar
- 1teaspoon Dijon-style mustard
- ¼teaspoon kosher salt
- ¹∕8teaspoon freshly ground pepper
- 4tablespoons vegetable oil
- 2tablespoons walnut oil
- 2bunches watercress, washed, dried, tough stems removed
- 2heads of endive, cut into ¼-inch pieces on the diagonal
- ½cup shelled white pistachios, lightly salted
Preparation
- Remove stems and leaves from beets, leaving about 2 inches of stem. Scrub beets well to remove dirt. Place beets on cooking rack in ceramic pot of Cuisinart® Slow Cooker. Cover and press the on/off button to turn the unit on. Set time to
- 2½ hours and press High. Once beets are cooked through, remove to cool. Turn off slow cooker.
- Once beets are cool enough to handle, rub each with a paper towel to remove the skins. (Beets may be sliced or diced and served warm at this point.) Cool/chill whole beets while preparing salad. Place vinegar, mustard, salt, and pepper in a small bowl. Whisk to emulsify. Add the oils in a slow, steady stream while whisk- ing, and continue whisking to emulsify; reserve. (The dressing may also be pre- pared in a food processor or blender.) Cut cooled beets into ½-inch cubes; reserve. Place a wide layer of watercress on a large serving platter. Next, make a narrower layer of endive slices. Top with a mound of beets. Sprinkle with pistachios. Drizzle with vinaigrette.
- Note: Salad may also be composed on 8 individual plates.
