Beet Watercress And Arugula Salad Recipe

Cooking Directions

• STEP 1.Start by roasting the beets in the oven until tender.
• STEP 2.Once the beets are cool, peel and slice them into thin rounds.
• STEP 3.In a large bowl, combine the watercress and arugula.
• STEP 4.Add the sliced beets and toss gently to combine.
• STEP 5.In a separate small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper to make the vinaigrette.
• STEP 6.Drizzle the vinaigrette over the salad and toss to coat evenly.
• STEP 7.Serve the salad immediately and enjoy!

Cooking Tips

• To roast the beets, preheat the oven to 400°F (200°C). Wrap the beets in aluminum foil and place them on a baking sheet. Roast for about 45-60 minutes, or until tender when pierced with a fork.
• For added flavor, you can sprinkle some crumbled goat cheese or toasted walnuts over the salad before serving.
• If you prefer a sweeter dressing, you can add a bit more honey to the vinaigrette.

Storage and Serving

• This salad is best served immediately after tossing with the vinaigrette.
• If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
• Before serving leftovers, give the salad a quick toss to redistribute the dressing.