Herbed Goat Cheese, Roasted Beet, and Watercress Salad Recipe

Name: Herbed Goat Cheese, Roasted Beet, and Watercress Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium beets, scrubbed and trimmed, leaving about 1 inch of stems attached; 1 1/4 teaspoons Dijon mustard; 2 tablespoons white-wine vinegar; 1/4 teaspoon dried tarragon, crumbled; 1/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1/4 cup plus 2 tablespoons extra-virgin olive oil; 3/4 cup fresh bread crumbs; 1/2 teaspoon dried tarragon, crumbled; 3/4 teaspoon salt; 1/8 teaspoon freshly ground black pepper; 8 ounces Montrachet or other soft goat cheese, cut into eight 1/2-inch rounds and chilled, covered; 2 bunches watercress, coarse stems discarded, rinsed and spun dry (about 8 cups)

Servings: persons

4 medium beets, scrubbed and trimmed, leaving about 1 inch of stems attached
1 1/4 teaspoons Dijon mustard
2 tablespoons white-wine vinegar
1/4 teaspoon dried tarragon, crumbled
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup plus 2 tablespoons extra-virgin olive oil
3/4 cup fresh bread crumbs
1/2 teaspoon dried tarragon, crumbled
3/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
8 ounces Montrachet or other soft goat cheese, cut into eight 1/2-inch rounds and chilled, covered
2 bunches watercress, coarse stems discarded, rinsed and spun dry (about 8 cups)

1
Preheat oven to 400F.
2
Wrap beets tightly in foil and roast in middle of oven 1 to 1 1/2 hours, or until tender.
3
Unwrap beets carefully and cool until they can be handled.
4
Discard stems and peel beets.
5
Beets may be prepared up to this point 1 day ahead and chilled, covered.
6
Cut each beet into 8 wedges and cover.
7
In a blender blend together mustard, vinegar, tarragon, salt, and pepper.
8
With motor running add oil in a stream and blend until emulsified.
9
Vinaigrette may be made 1 day ahead and chilled, covered.
10
In a bowl stir together bread crumbs, tarragon, salt, and pepper.
11
Cut each cheese round in half crosswise.
12
Coat each piece of cheese evenly with crumb mixture, pressing gently, and transfer to a baking sheet.
13
Goat cheese may be prepared up to this point 1 day ahead and chilled, covered loosely.
14
Let cheese come to room temperature before proceeding.
15
Preheat broiler.
16
Broil goat cheese about 2 inches from heat until crumbs are lightly browned, about 2 minutes.
17
In a bowl toss watercress and onion with half of vinaigrette.
18
Arrange watercress mixture, beets, and goat cheese on 8 salad plates and drizzle remaining vinaigrette over beets.

363

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 4 medium beets, scrubbed and trimmed, leaving about 1 inch of stems attached, 1 1/4 teaspoons Dijon mustard, 2 tablespoons white-wine vinegar, 1/4 teaspoon dried tarragon, crumbled, and more.

Yes, Herbed Goat Cheese, Roasted Beet, and Watercress Salad 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.

Herbed Goat Cheese, Roasted Beet, and Watercress Salad

How did you like this recipe?

Frequently Asked Questions