Watercress Salad with Beets and Roasted-Garlic Cros

Name: Watercress Salad with Beets and Roasted-Garlic Crostini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 pound medium red and golden beets; 1 head of garlic; 1/4 cup plus 2 teaspoons extra-virgin olive oil, plus more for drizzling; Salt and freshly ground pepper; 1 tablespoon minced shallot; 1 tablespoon fresh orange juice; 1 tablespoon fresh lemon juice; 1 tablespoon white wine vinegar; 1/2 tablespoon honey; Eight 1/2-inch-thick baguette slices; 1/2 pound watercress, large stems trimmed; 1/2 cup peeled and diced celery root; 4 ounces fresh goat cheese, crumbled

Servings: persons

3/4 pound medium red and golden beets
1 head of garlic
1/4 cup plus 2 teaspoons extra-virgin olive oil, plus more for drizzling
Salt and freshly ground pepper
1 tablespoon minced shallot
1 tablespoon fresh orange juice
1 tablespoon fresh lemon juice
1 tablespoon white wine vinegar
1/2 tablespoon honey
Eight 1/2-inch-thick baguette slices
1/2 pound watercress, large stems trimmed
1/2 cup peeled and diced celery root
4 ounces fresh goat cheese, crumbled

1
Preheat the oven to 350.
2
Place the beets in a small baking dish and cover it with foil.
3
Cut off the top third of the head of garlic and set it on a sheet of foil.
4
Drizzle the garlic with olive oil and wrap it in the foil.
5
Bake the beets and garlic until tender, about 1 hour.
6
Peel the beets and cut them into wedges.
7
Squeeze the garlic cloves into a bowl and mash with a fork.
8
Stir in 2 teaspoons of olive oil and season with salt and pepper.
9
In a bowl, whisk the shallot, orange and lemon juices and vinegar.
10
Stir in the honey until dissolved.
11
Whisk in the remaining 1/4 cup of oil.
12
Season with salt and pepper.
13
Place the baguette slices on a cookie sheet and drizzle lightly with olive oil.
14
Bake until crisp, about 7 minutes.
15
Spread the baguette slices with the mashed garlic.
16
In a large bowl, toss the watercress with the celery root and roasted beets.
17
Add the dressing and toss well.
18
Mound the salad on plates and sprinkle with the goat cheese.
19
Serve with the roasted-garlic crostini.

559

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

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

My Personal Notes

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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: 3/4 pound medium red and golden beets, 1 head of garlic, 1/4 cup plus 2 teaspoons extra-virgin olive oil, plus more for drizzling, Salt and freshly ground pepper, and more.

Yes, Watercress Salad with Beets and Roasted-Garlic Crostini 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!

Watercress Salad with Beets and Roasted-Garlic Crostini

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions