Beet, Carrot, and Watercress Salad  Beet, Carrot, and Watercress Salad 10586 beet carrot and watercress salad

Beet, Carrot, and Watercress Salad

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recipe image  Beet, Carrot, and Watercress Salad 8abea36357511ae1d7d2da1cba407da3 l

The beets and carrots could well even be ready upfront and integrated with the remainder of the substances moral sooner than serving.


  • 4 medium-sized beets

  • ½ cup sherry vinegar

  • Frightening salt

  • 1 tablespoon vegetable oil

  • 4 tiny carrots, peeled and nick on the diagonal, ¼-stride thick

  • 2 tablespoons sugar

  • 1 bunch watercress, washed and neatly-dried, bunch separated and thick stems eradicated

  • 3 radishes, thinly sliced

  • Freshly ground pepper

  • Extra-virgin olive oil


  1. Living beets in a medium-sized saucepan with the vinegar and a colossal pinch of salt. Occupy with water to duvet. Quilt with tin foil. Poke 4 holes in foil. Cook till beets are gentle (a knife can with out downside pierce thru), about forty five minutes. Allow beets to chill, then nick every into 8 wedges. Kick again in fridge.

  2. Pour a tablespoon of oil valid into a hot saute pan. Add the carrots and cook till golden brown on one facet (medium-high heat). Add sugar and breeze, cooking till gentle and crispy, about 5-7 minutes. Allow carrots to chill somewhat, then sit down again in fridge.

  3. Effect the watercress in a salad bowl. Add the radishes, beets, and carrots. Season with salt, freshly ground pepper, and a drizzle of olive oil.

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