Ingredients:
- 3 golden beets, trimmed and washed
- 6 red beets, trimmed and washed
- 1/2 cup olive oil
- Kosher salt and freshly ground pepper, to taste
- 2 Tbs. fresh lemon juice
- 5 Tbs. crème fraîche
- 1 Tbs. chopped fresh dill
- 2 tsp. minced shallots
- 4 cups baby watercress
- 4 oz. goat cheese, crumbled
- 1/3 cup toasted chopped walnuts
Directions:
Preheat an oven to 350°F.
Place the golden and red beets on a baking sheet. Coat the beets with 3 Tbs. of the olive oil and season with salt and pepper. Cover the baking sheet with aluminum foil and roast until the beets are fork-tender, about 1 hour. When the beets are cool enough to handle, peel and cut into 1-inch wedges.
Meanwhile, in a salad dressing emulsifier, combine the lemon juice, crème fraîche, the remaining 5 Tbs. olive oil, the dill and shallots. Squeeze the lever to emulsify. Season the vinaigrette with salt and pepper.
Arrange the beet wedges in a layer on a platter and top with the watercress. Garnish with the goat cheese and walnuts. Drizzle the vinaigrette over the salad and serve immediately. Serves 6.
Williams-Sonoma Kitchen
Place the golden and red beets on a baking sheet. Coat the beets with 3 Tbs. of the olive oil and season with salt and pepper. Cover the baking sheet with aluminum foil and roast until the beets are fork-tender, about 1 hour. When the beets are cool enough to handle, peel and cut into 1-inch wedges.
Meanwhile, in a salad dressing emulsifier, combine the lemon juice, crème fraîche, the remaining 5 Tbs. olive oil, the dill and shallots. Squeeze the lever to emulsify. Season the vinaigrette with salt and pepper.
Arrange the beet wedges in a layer on a platter and top with the watercress. Garnish with the goat cheese and walnuts. Drizzle the vinaigrette over the salad and serve immediately. Serves 6.
Williams-Sonoma Kitchen
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$49.95
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