This roasted beet salad is a beautiful balance of sweet, tangy, and savory flavors. Tender roasted beets are glazed with a balsamic reduction and paired with peppery watercress, creamy blue cheese, and crunchy toasted nuts. The result is a dish that feels both rustic and elegant—perfect as a starter for a dinner party, a colorful side dish for the holidays, or a fresh alternative to heavier winter fare. The balsamic glaze brings a touch of richness, while the greens and cheese add freshness and depth, making every bite vibrant and satisfying.
INGREDIENTS:
3 lb. beets, greens removed
2 tablespoons olive oil
1/4 cup water
1/2 cup balsamic vinegar
3 tablespoons brown sugar
1 bunch watercress, washed and stemmed
4 ounces blue cheese, crumbled
Salt and freshly ground black pepper
1/2 cup toasted walnuts or pecans, if desired (optional)
METHOD:
Preheat the oven to 400 degrees F.
Rinse the beets, but do not peel. Toss them with the oil and water, place them in a baking pan, and cover with aluminum foil. Bake for 45 minutes or until tender when pierced with a knife.
In a small saucepan, combine the balsamic vinegar and sugar. Bring to a boil and reduce by 1/3 (watch carefully). Remove from the heat.
Peel the beets and cut them into slices or wedges. Toss with the balsamic reduction, watercress, blue cheese crumbles, and toasted nuts. Season to taste with salt and pepper.
*Several handfuls of arugula or mache can be substituted for watercress, if desired.
YIELD: Serves 4-6
