5 to 6 medium beets (about 1 1/2 pounds)
Kosher salt and freshly ground black pepper
2 teaspoons lemon zest plus 1/4 cup lemon juice
1/4 cup chopped fresh flat-leaf parsley (about 1/2 bunch)
2 1/2 tablespoons olive oil
3 sprigs fresh thyme, leaves removed and chopped
2 green onions, green parts only, sliced
2 ounces Stilton blue cheese, crumbled
1 bunch watercress, leaves and thin stems only
Put the beets in a large pot of water, season heavily with salt and bring to a boil over medium-high heat. Reduce the heat to medium and cook until tender, 20 to 25 minutes. Remove the beets from the water, cover with a clean kitchen towel and allow to cool for 5 minutes.
Meanwhile, combine the lemon zest and juice, parsley, olive oil, thyme and green onions in a medium bowl. Season with salt and pepper.
Using the same kitchen towel, remove the skins of the beets. Cut the beets into 1/2-inch-thick half-moon pieces and add to the dressing. Cover with plastic wrap and refrigerate for 1 hour.
When ready to serve, add the marinated beets to each individual plate. Top with some crumbled blue cheese and watercress.
Thanks for checking out the new Food Network recipe page! Please provide feedback on what you like or dislike.Take a Survey
Not digging it? 😥 Go back to the old look.
Get inspired with our best summer appetizers like crab dip, salsa, nachos and more from Food Network.
Round out your perfect picnic or cookout with summer side dish recipes for pasta salad, potato salad, coleslaw and more from your favorite chefs at Food Network.
Serve up a tasty treat this summer with our favorite summer desserts, including tarts, shortcake and ice cream, from your favorite chefs at Food Network.