Beet And Watercress Salad With Fresh Mozzarella
This vibrant beet and mozzarella salad is a delightful combination of earthy sweetness and creamy richness. Tender roasted beets are tossed in a zesty citrus vinaigrette and paired with peppery watercress and luscious mozzarella. A perfect harmony of flavors and textures come together on the plate for a colorful and refreshing dish.
— Constant Cookbook
Ingredients
- 1 1/2 to 1 3/4 lb. baby red and/or golden beets
- 3 Tbs. extra-virgin olive oil
- 2 Tbs. Champagne vinegar
- 2 Tbs. fresh orange juice
- 1 tsp. grated orange zest
- 1/2 tsp. salt
- 1/4 lb. watercress, cut into bite-size sprigs
- 1 lb. fresh mozzarella cheese, cut into wedges
- Freshly ground pepper, to taste
Instructions
- Preheat an oven to 400°F.
- Trim the root and stem ends from the beets and rinse well. Wrap the beets in heavy-duty aluminum foil, making a separate packet for each color. Bake until the beets can be pierced easily with a knife, 45 minutes to 1 hour. Unwrap the beets and let cool. Gently peel the beets with a paring knife, cut them into quarters and place in a small bowl.
- In a large bowl, whisk together the olive oil, vinegar, orange juice, orange zest and salt. Pour half of the dressing over the beets and stir to coat. Add the watercress to the remaining dressing in the large bowl and toss to coat.
- Mound the watercress on 4 individual plates or on 1 large platter and top with the beets. Arrange the cheese around the beets and drizzle with any vinaigrette left over from dressing the watercress. Sprinkle with a few grindings of pepper and serve immediately. Serves 4.
- Adapted from Williams-Sonoma <i>Eat Well,</i> by Charity Ferreira (Oxmoor House, 2008).
Yield
Serves 4.
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