Best 2 Roasted Golden Beet Avocado And Watercress Salad Recipes

Indulge in a symphony of flavors with our Roasted Golden Beet, Avocado, and Watercress Salad. This vibrant and healthy dish combines the earthy sweetness of roasted beets, the creamy richness of avocado, the peppery bite of watercress, and a tangy dressing that brings it all together. With its stunning presentation and delectable taste, this salad is perfect for a light lunch, a refreshing side dish, or even as a vegetarian main course. The accompanying recipes in this article offer variations on this classic salad, including a Beet and Goat Cheese Salad with Honey-Balsamic Dressing, a Roasted Beet and Quinoa Salad with Lemon-Tahini Dressing, and a Beet and Feta Salad with Orange-Pistachio Vinaigrette. Each recipe is packed with flavor and nutrients, making them ideal for any occasion.

Let's cook with our recipes!

ROASTED GOLDEN-BEET, AVOCADO, AND WATERCRESS SALAD

Roasted Golden-Beet, Avocado, and Watercress Salad image

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 50m

Number Of Ingredients 9

Ingredients

1 bunch (about 12 ounces) baby golden beets, trimmed and scrubbed
2 tablespoons extra-virgin olive oil, divided
Coarse salt and freshly ground pepper
1 bunch (about 4 ounces) watercress, trimmed and large sprigs torn into 3-inch pieces
2 radishes, trimmed and thinly sliced
1 avocado, sliced
1 tablespoon snipped chives
1 teaspoon red-wine vinegar
1 ounce soft-ripened goat cheese, such as Humboldt Fog, crumbled (about 1/4 cup)

Steps:

Preheat oven to 425 degrees. Place beets on parchment-lined foil; drizzle with 1 tablespoon oil and season with salt and pepper. Fold parchment and foil into a packet and tightly seal; roast until beets are tender, about 30 minutes. Carefully open packet and let cool. Remove skins from beets and cut into wedges.
Combine beets, watercress, radishes, avocado, and chives in a large bowl. Season with salt and pepper. Whisk together vinegar and remaining tablespoon oil and season with salt and pepper. Drizzle over salad, gently toss, and top with goat cheese.

WATERCRESS SALAD WITH RAW BEETS AND RADISHES

Watercress Salad With Raw Beets and Radishes image

This colorful salad, made with peppery watercress, is easy to put together. Dressed only with lemon juice, a separate horseradish cream is passed at the table. Serve a small portion as a first course or a more generous amount as a main course for a light lunch.

Provided by David Tanis

Categories salads and dressings, vegetables, appetizer, side dish

Time 30m

Yield 6 servings

Number Of Ingredients 10

Ingredients

1 raw medium red beet, peeled
1 raw medium golden beet, peeled
Salt and pepper
4 tablespoons lemon juice
2 teaspoons lemon zest
1/2 cup crème fraîche
2 tablespoons grated horseradish
6 ounces watercress, trimmed and cleaned
4 red radishes or a 3-inch length of daikon radish, thinly sliced
3 or 4 hard-cooked eggs (8 minutes)

Steps:

Season the beets: Slice red beet as thinly as possible with a mandoline or sharp knife and place in a small bowl. Slice golden beet and place in a separate bowl. Season each bowl with salt and pepper, 1 tablespoon lemon juice and 1/2 teaspoon lemon zest. Toss and leave to marinate for at least 10 minutes.
Make the horseradish cream: Put crème fraîche in a small serving bowl. Add horseradish, 2 tablespoons lemon juice and 1 teaspoon lemon zest. Season to taste with salt and pepper and set aside.
Make the salad: Place watercress in a low salad bowl or serving platter. Arrange seasoned beet slices over the cress and drizzle with any remaining lemon juice. Scatter radish slices over the salad and garnish with quartered or halved eggs. Sprinkle salad very lightly with salt. Serve the horseradish cream separately and add a spoonful to each serving.

Nutrition Facts : @context http, Calories 94, UnsaturatedFat 2 grams, Carbohydrate 6 grams, Fat 6 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 3 grams, Sodium 281 milligrams, Sugar 4 grams

Tips:

Choose the right beets: Look for beets that are small to medium in size, with smooth skin and no blemishes. Avoid beets that are too large, as they may be woody.
Roast the beets properly: To ensure that the beets are evenly roasted, toss them with olive oil and salt before roasting. Roast them at a high temperature (400°F) for about 30 minutes, or until they are tender when pierced with a fork.
Make the dressing ahead of time: The dressing for this salad can be made up to 2 days in advance. This will save you time when you're ready to assemble the salad.
Use fresh, high-quality ingredients: The fresher the ingredients, the better the salad will taste. Use ripe avocados, crisp watercress, and a good quality balsamic vinegar.
Don't overdress the salad: A little bit of dressing goes a long way. Too much dressing will overwhelm the other flavors in the salad.

Conclusion:

This roasted golden beet, avocado, and watercress salad is a delicious and healthy dish that is perfect for any occasion. The roasted beets add a sweet and earthy flavor, the avocados provide a creamy texture, and the watercress adds a peppery bite. The balsamic vinaigrette dressing brings all of the flavors together perfectly. This salad is sure to be a hit with your friends and family.