Forget about the deliciously roasted beets or the tangy balsamic dressing, there’s only one reason why this salad is so magnificent, and that reason is watercress.
It astounds me how I’ve lived on this earth for so long without knowing all of the remarkable health benefits of watercress, but it’s true. It wasn’t until just recently I learned eating watercress daily significantly builds cancer defense, clears skin, helps prevent baldness, purifies blood, B1, B6, K, E, loads of potassium… has more calcium than milk… more vitamin C than an orange… and even more iron than spinach.
Phew! If only Popeye would have known!
In my opinion, there’s no better way to give back to our bodies than by feeding it a powerful and energizing green. Show your appreciation for all of its amazing hard work and supply it with this incredible powerhouse – wonderful watercress!
P.S. It tastes good too!
Watercress and Roasted Beet Salad
1 bunch Watercress
2 medium beets
2 tbsp toasted walnuts
Goat Cheese (optional)
Balsamic Vinaigrette (recipe below)
Preheat oven to 450 degrees.
Roast the beets Drizzle olive oil over beets and cover with aluminum foil. Place on a baking sheet and bake for about 30 minutes or until beets are tender (insert knife in the center to test for softness).
Using a paper towel or kitchen towel remove the skin by rubbing it off gently. Slice beets into desired thickness and cool.
Assemble salad Toss beets with watercress, walnuts, salt, pepper and vinaigrette. Add goat cheese if desired.
1/4 cup good quality balsamic vinegar
3/4 cup extra virgin olive oil
2 tsp Dijon mustard
1 shallot, minced
1 garlic clove, minced
1 tsp dried oregano
salt & pepper to taste
Make the dressing In a small bowl combine vinegar, shallot, garlic, oregano, mustard. Slowly add the oil while continuously whisking until combined. Season with salt and pepper to taste.