Ingredients
- 1 bunch beets, without the leaves
- 2 bunches watercress
- 2 heads endive
- 1 clove garlic, crushed
- ⅔ cup extra-virgin olive oil
- Balsamic vinegar to taste
- Coarse salt and freshly ground pepper to taste
- 6 slices fresh goat’s cheese, in 1/2-inch thick rounds
- Nutritional Information
Nutritional analysis per serving (6 servings)
327 calories; 30 grams fat; 7 grams saturated fat; 18 grams monounsaturated fat; 2 grams polyunsaturated fat; 8 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 7 grams protein; 13 milligrams cholesterol; 203 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 servings
Preparation
- Preheat oven to 375 degrees. Bake the beets in their skins until they are tender when tested with a skewer or sharp knife (one to two hours, depending on size). Remove, cool and peel. Cut into dice.
- Trim the stalks from the watercress; separate the endive leaves and slice them into thin strips.
- Combine the garlic, olive oil and vinegar and season to taste with salt and pepper. Remove the garlic and toss the watercress leaves and endive in the dressing, reserving a couple of spoonfuls of dressing for the beets. Toss the beets in remaining dressing.
- Divide the salad equally among six dinner plates. Top with a couple of spoonfuls of dressed beets and place a disk of goat’s cheese on top
Dining and Cooking