Fresh Mozzarella and Roasted Beet Salad with Waterc

Name: Fresh Mozzarella and Roasted Beet Salad with Watercress and Mustard Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 Tbsp. white wine vinegar; 1/4 cup tarragon vinegar; 1-1/2 cups soybean oil; 6 Tbsp. extra virgin olive oil; 6 Tbsp.; 2 tsp. mustard seed, toasted and ground; 2 Tbsp. GREY POUPON Dijon Mustard; salt and pepper to taste; 1 cup frisee; 1/4 cup Italian parsley sprigs; 9 oz. watercress; 6 cups POLLY-O Fresh Mozzarella Cheese, medium dice; 1-1/2 cups yellow beets, roasted, peeled and medium diced; 1-1/2 cups red beets, roasted, peeled and medium diced; 1 cup golden raisins; 1-1/2 cups black walnut, toasted and chopped; 6 Tbsp. Italian parsley, finely chopped; 6 Tbsp. chives, chopped

Servings: persons

10 Tbsp. white wine vinegar
1/4 cup tarragon vinegar
1-1/2 cups soybean oil
6 Tbsp. extra virgin olive oil
6 Tbsp.
2 tsp. mustard seed, toasted and ground
2 Tbsp. GREY POUPON Dijon Mustard
salt and pepper to taste
1 cup frisee
1/4 cup Italian parsley sprigs
9 oz. watercress
6 cups POLLY-O Fresh Mozzarella Cheese, medium dice
1-1/2 cups yellow beets, roasted, peeled and medium diced
1-1/2 cups red beets, roasted, peeled and medium diced
1 cup golden raisins
1-1/2 cups black walnut, toasted and chopped
6 Tbsp. Italian parsley, finely chopped
6 Tbsp. chives, chopped

1
To make the mustard vinaigrette, whisk together the vinegars, oils, mustard seed, and mustard.
2
Season with salt and pepper and refrigerate until needed.
3
To make the salad mix, combine the frisee, Italian parsley and watercress.
4
Refrigerate until needed.
5
For each serving, place a 2-1/2 diameter x 3' high ring mold in the center of a plate and fill with 1 cup of beet salad.
6
Pack mixture down firmly and remove ring mold.
7
Toss 1 oz.
8
of salad mix with 1 oz.
9
of vinaigrette and place on top of each beet mold.
10
Drizzle 1/2 oz.
11
of vinaigrette around edge of each plate and serve.

1088

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 10 Tbsp. white wine vinegar, 1/4 cup tarragon vinegar, 1-1/2 cups soybean oil, 6 Tbsp. extra virgin olive oil, and more.

Yes, Fresh Mozzarella and Roasted Beet Salad with Watercress and Mustard Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Fresh Mozzarella and Roasted Beet Salad with Watercress and Mustard Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions