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Watercress & Beet Salad with Walnut Oil Dressing

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“This is a very attractive salad to put out on a corner of a buffet - Have either individual servings or one large platter. If it will sit for a period of time have the dressing on the side. Beautiful for a Christmas feast but good any time. I like the salad well chilled and the dressing at room temperature”
READY IN:
20mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 1 lb beet, peeled,cooked and scooped with a 1/2 inch melon-ball cutter to produce 2 cups balls
  • 3 bunches watercress, washed coarse stems removed
  • Walnut Oil Dressing
  • 14 cup wine vinegar
  • 1 tablespoon Dijon mustard
  • 34 cup walnut oil
  • salt & pepper

Directions

  1. Arrange the cleaned watercress wreath like on 8 plates, and place the beet balls like berries on the wreath Dressing: In a blender or food processor beat together the vinegar, dijon mustard.
  2. Dressing: In a blender or food processor beat together the vinegar, dijon ,salt& pepper
  3. With the blender on very slowly pour in the walnut oil beat until well combined
  4. Just before serving drizzle the dressing over the salad.

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