Name: Beet Watercress And Arugula Salad Recipe
Total time: 70 min
Yield: 4
Cuisine: Brazilian

Protein

Carbs

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MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

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Selenium

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Vitamins & Minerals

Sweet, earthy roasted beets blend with spicy watercress and arugula then topped with fennel, oranges and goat cheese for an incredible salad. 

How to make Beet Watercress And Arugula Salad Recipe

Savor The Best

Crawler

Brazilian

<p>Sweet, earthy roasted beets blend with spicy watercress and arugula then topped with fennel, oranges and goat cheese for an incredible salad. </p>

Non Vegetarian

Red beets

Yellow beets

Large bush of watercress,  washed and stems removed

Handfuls of arugula leaves

Fennel bulb,  thinly sliced

Oranges,  peeled and sliced

Soft goat cheese,  crumbled

Lemon juice

Olive oil

Garlic cloves,  finely minced

Shallot finely minced

Honey

Finely chopped fennel fronds

Zest lemon

Salt and pepper to taste

Preheat the oven to 400 degrees fahrenheit. Trim the leaves and scrub the dirt off the beets, you dont need to peel them yet; the skins slide off easily after they are baked. Wrap the beets in tin foil and place them on a baking sheet. Bake for 30-50 minutes or until soft when pierced with a knife (cook time depends on the size of the beets). Remove from heat and let cool for 10 minutes until they can be handled. Peel the beets by slipping the skins off. If you do this under running water it will prevent your hands from being stained with red beet juice.

step 1

Toss the watercress, arugula and sliced fennel. Slice the beets into wedges. On a large serving platter, layer the watercress mix with the beets, top with the sliced oranges and crumbled cheese.

step 2

To prepare the vinaigrette, whisk all of the ingredients together until well blended.

step 3

When ready to serve, drizzle the vinaigrette over the salad and enjoy.

step 4