Rating: 5 stars
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This composed two-toned beet salad is a showstopping way to highlight the vegetable's natural beauty. We recommend dressing the red beets separately from the golden beets to preserve each one's rich jewel coloring (red beets aren't shy about spreading their natural beauty around).

Recipe by Cooking Light November 2015


Credit: Romulo Yanes; Styling: Claire Spollen

Recipe Summary

15 mins
1 hr 35 mins
Serves 6 (serving size: 2/3 cup watercress and about 8 beet wedges)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375°.

  • Wrap beets in foil. Bake at 375° for 1 hour and 20 minutes or until tender. Remove beets from oven; remove from foil. Cool.

  • Combine oil, vinegar, honey, garlic, 1/8 teaspoon salt, and pepper in a medium bowl, stirring with a whisk. Pour half of oil mixture into a separate medium bowl. Spread watercress over a large serving platter.

  • Remove skin from cooled beets; cut each beet into 8 wedges. Add red beets to one bowl of oil mixture; toss to combine. Add yellow beets to other bowl of oil mixture; toss to combine. Arrange beet wedges over watercress; sprinkle evenly with remaining 1/8 teaspoon salt and cheese. Drizzle with any remaining vinaigrette from bowl used to dress golden beets.

Nutrition Facts

149 calories; fat 7.9g; saturated fat 2.2g; mono fat 4.6g; poly fat 0.7g; protein 5g; carbohydrates 16g; fiber 4g; cholesterol 4mg; iron 2mg; sodium 242mg; calcium 66mg.