Best 2 Roasted Golden Beet Avocado And Watercress Salad Recipes

Roasted golden beet avocado and watercress salad is a delightful combination of sweet, earthy, and peppery flavors. This vibrant salad is not only visually appealing but also packed with essential vitamins, minerals, and antioxidants. The roasting process intensifies the natural sweetness of the beets, while the creamy avocado and peppery watercress add a delightful contrast in texture and taste. Whether you're looking for a light lunch or a refreshing side dish, this salad is sure to tantalize your taste buds and leave you feeling satisfied.

Here are our top 2 tried and tested recipes!

ROASTED GOLDEN-BEET, AVOCADO, AND WATERCRESS SALAD

Roasted Golden-Beet, Avocado, and Watercress Salad image

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 50m

Number Of Ingredients 9

Ingredients

1 bunch (about 12 ounces) baby golden beets, trimmed and scrubbed
2 tablespoons extra-virgin olive oil, divided
Coarse salt and freshly ground pepper
1 bunch (about 4 ounces) watercress, trimmed and large sprigs torn into 3-inch pieces
2 radishes, trimmed and thinly sliced
1 avocado, sliced
1 tablespoon snipped chives
1 teaspoon red-wine vinegar
1 ounce soft-ripened goat cheese, such as Humboldt Fog, crumbled (about 1/4 cup)

Steps:

Preheat oven to 425 degrees. Place beets on parchment-lined foil; drizzle with 1 tablespoon oil and season with salt and pepper. Fold parchment and foil into a packet and tightly seal; roast until beets are tender, about 30 minutes. Carefully open packet and let cool. Remove skins from beets and cut into wedges.
Combine beets, watercress, radishes, avocado, and chives in a large bowl. Season with salt and pepper. Whisk together vinegar and remaining tablespoon oil and season with salt and pepper. Drizzle over salad, gently toss, and top with goat cheese.

ROASTED GOLDEN BEET AND WINTER SQUASH SALAD

Roasted Golden Beet and Winter Squash Salad image

Golden beets are more savory and earthy than their sugary ruby counterparts and fare better alongside the caramelized roasted winter squash in this many-textured salad. But red beets will work, too, if you don't mind a slightly sweeter dish over all. If you can't find delicata squash, other varieties, such as sweet dumpling (shown here), honey nut or acorn squash, make fine substitutes.

Provided by Melissa Clark

Categories dinner, lunch, salads and dressings, appetizer, main course, side dish

Time 1h10m

Yield 3 to 4 servings

Number Of Ingredients 20

Ingredients

3 medium golden beets, peeled and sliced into 1-inch-thick wedges
5 tablespoons extra-virgin olive oil, more as needed
2 tablespoons orange juice
1 1/4 teaspoons fine sea salt, more to taste
1/4 teaspoon freshly ground black pepper, more as needed
1 bay leaf, preferably fresh
3 sprigs thyme
1 bunch radishes, trimmed and halved if large
1 large delicata squash (1 to 1 1/4 pounds), halved, seeded and cut into 1/2-inch slices, or substitute sweet dumpling or another winter variety
1/2 cup cilantro or mint leaves
2 scallions, white and green parts, thinly sliced
1/3 cup toasted pumpkin seeds
1 medium head frisée, torn into bite-size pieces (3 to 4 cups), or substitute arugula
Shaved Pecorino Toscano, manchego or Parmesan, for serving
1 tablespoon orange juice
1 tablespoon lime juice
1 clove garlic, grated on a Microplane or minced
2 anchovies, minced (optional)
1/4 teaspoon kosher salt, more to taste
1/4 cup extra-virgin olive oil

Steps:

Heat the oven to 375 degrees. On a rimmed baking sheet, toss together beets, 2 tablespoons oil, orange juice, 1/2 teaspoon salt, 1/8 teaspoon pepper, bay leaf and thyme. Cover with foil and bake for 25 minutes.
In a medium bowl, toss radishes with 1 tablespoon oil, 1/4 teaspoon salt and a pinch of pepper. Flip beets and scatter radishes around them. Raise the oven temperature to 425 degrees and roast uncovered until everything is golden and tender, 18 to 25 minutes longer, stirring once or twice.
Meanwhile, on a separate rimmed baking sheet, toss squash with remaining 2 tablespoons oil and 1/2 teaspoon salt and 1/8 teaspoon pepper. Roast in oven along with beets and radishes, until browned, 15 to 20 minutes, flipping the pieces halfway through.
Prepare the dressing: In a large bowl, whisk together orange juice, lime juice, garlic, anchovies and salt. Let sit for a minute, then whisk in oil.
As warm vegetables come out of the oven, toss them in the bowl with the dressing and let cool. Once cool, fold in cilantro, scallions and pumpkin seeds.
In a medium bowl, toss frisée with olive oil and salt to taste, then transfer to serving plate. Top with roasted vegetables, and cover generously with cheese.

Nutrition Facts : @context http, Calories 419, UnsaturatedFat 30 grams, Carbohydrate 23 grams, Fat 36 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 716 milligrams, Sugar 6 grams, TransFat 0 grams

Tips:

Choose the right beets. Look for beets that are small to medium in size and have smooth, unblemished skin. Avoid beets that are too large, as they can be woody and less flavorful.
Roast the beets properly. To get the best flavor and texture, roast the beets until they are tender but still slightly firm. This will take about 30-45 minutes, depending on the size of the beets.
Use fresh, high-quality ingredients. The fresher the ingredients, the better the salad will taste. Look for ripe avocados, crisp watercress, and a tangy vinaigrette dressing.
Don't overdress the salad. A little bit of vinaigrette dressing goes a long way. Too much dressing can overwhelm the other flavors in the salad.
Serve the salad immediately. Roasted beet salad is best enjoyed fresh. The beets will start to lose their color and flavor if they sit for too long.

Conclusion:

Roasted golden beet, avocado, and watercress salad is a delicious and healthy salad that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With its vibrant colors and refreshing flavors, this salad is sure to be a hit at your next gathering.