Beet and Watercress Salad With Goat's Cheese

1. 1

   Preheat oven to 375 degrees.

2. 2

   Bake the beets in their skins until they are tender when tested with a skewer or sharp knife (one to two hours, depending on size).

3. 3

   Remove, cool and peel.

4. 4

   Cut into dice.

5. 5

   Trim the stalks from the watercress; separate the endive leaves and slice them into thin strips.

6. 6

   Combine the garlic, olive oil and vinegar and season to taste with salt and pepper.

7. 7

   Remove the garlic and toss the watercress leaves and endive in the dressing, reserving a couple of spoonfuls of dressing for the beets.

8. 8

   Toss the beets in remaining dressing.

9. 9

   Divide the salad equally among six dinner plates.

10. 10

    Top with a couple of spoonfuls of dressed beets and place a disk of goat's cheese on top

* Per serving · 4 servings · Values may vary.

No additional tips available.