Beet Salad with Watercress and Fresh Pecorino

Photo: John Kernick

Seattle chef Ethan Stowell uses beets two different ways in this recipe. He roasts some of them, giving the salad a sweet flavor, and he thinly shaves the rest for a fresh, earthy crispness.

Yield: 8
Total:
Recipe from Food & Wine

More From Food & Wine

Recipe Time

Active: 20 Minutes
Total: 1 Hour, 45 Minutes


Ingredients

  • 2 pounds small beets, (preferably Chioggia), 1/4 pound peeled and very thinly sliced on a mandoline
  • 3/4 cup extra-virgin olive oil, plus more for rubbing
  • Salt and freshly ground black pepper
  • 1/4 cup fresh orange juice
  • 1/4 cup white balsamic vinegar
  • 3 bunches (6 ounces each) watercress, thick stems discarded
  • 6 ounces young Pecorino cheese, such as Toscana or Sardo, shaved

Preparation

  1. Preheat the oven to 350°. In a small baking dish, rub the whole beets with olive oil and season with salt and pepper. Cover the baking dish tightly with aluminum foil and roast the beets for about 1 hour and 15 minutes, until they are tender when pierced with a knife. Let cool, then peel the beets and cut them into wedges.
  2. In a large bowl, whisk the 3/4 cup of olive oil with the orange juice and balsamic vinegar; season the dressing with salt and pepper. Add the roasted beet wedges, shaved beets, watercress and shaved Pecorino and toss well to coat. Transfer to a large platter and serve right away.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Beet Salad with Watercress and Fresh Pecorino Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy