Beets are so humble. They may look funny raw but they're really diamonds in the rough. Their incredible color and flavor never cease to astound me. I dress the beets up with complementary ingredients that serve to make their flavor shine without overpowering. Beets are special and should be the only star on the stage.
Recipe courtesy of Dave Lieberman
Episode: Salad Bar
Save Recipe Print
Total:
1 hr 5 min
Prep:
20 min
Cook:
45 min
Yield:
10 to 12 servings
Level:
Easy

Ingredients

Directions

Cook beets in water to cover until tender, about 40 to 45 minutes. Drain the beets and set aside to cool.

For the dressing, whisk together olive oil, shallot, half the lemon juice, the thyme, salt and pepper. Set aside.

While the beets are cooling, wash the watercress and trim the thicker stems from the leaves. Spread the trimmed watercress out over some paper towels to dry.

When the beets are cool enough to handle, use a paring knife to peel off the beets skins, they should come off very easily.

Cut the beets into quarters lengthwise and then those pieces in half crosswise.

Place the beets and watercress in separate bowls. Divide the dressing between the 2 bowls. Toss the watercress and beets until evenly coated with the dressing.

Spread the watercress out on a serving platter to make a bed for the beets. Crumble the cold cheese into the beets and toss gently. Spread the beets over the bed of watercress and sprinkle with remaining lemon juice. Serve immediately.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Beet and Apple Salad

Recipe courtesy of Michael Symon

Beet and Apple Salad

Recipe courtesy of Curtis Aikens

Pickled Beet Salad

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Beet and Apple Salad

Recipe courtesy of Curtis Akins

Citrus Beet Salad

Recipe courtesy of Ingrid Hoffmann

Beet Root Salad

Recipe courtesy of Robert Irvine

Roasted Beet and Grapefruit Salad

Recipe courtesy of Dave Lieberman

Beet Salad with Goat Cheese and Walnuts

Recipe courtesy of Jeanne Lemlin

Tricolor Roasted Beet Salad with Dill

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories