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Side diSheS
Roasted Beet Salad
3 pounds fresh beets
3 tablespoons white balsamic
vinegar or fruit flavored vinegar
1 teaspoon Dijon-style mustard
¼ teaspoon kosher salt
¹∕
8
teaspoon freshly ground pepper
4 tablespoons vegetable oil
2 tablespoons walnut oil
2 bunches watercress, washed,
dried, tough stems removed
2 heads of endive, cut into ¼-inch
pieces on the diagonal
½ cup shelled white pistachios,
lightly salted
Makes 8 servings
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.
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