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Roasted Beet, Endive, Orange, and Watercress Salad with Kimberly Williams-Paisley

  • servings: 6

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Ingredients

  • 6 large beets (about 2 pounds), scrubbed and stems removed
  • 1 tablespoon olive oil
  • Coarse salt and freshly ground pepper
  • 6 navel oranges
  • 1 tablespoon red-wine vinegar
  • 1 1/2 tablespoons canola oil
  • 1 cup chopped fresh flat-leaf parsley
  • 3 heads Bibb lettuce (1/2 pound), or 1 head Boston lettuce, cut into 1/2-inch strips
  • 2 heads Belgian endive (about 1/2 pound), cut into 1/2-inch pieces
  • 1 bunch watercress
  • 1/4 pound ricotta salata, or feta cheese, crumbled
  • Olive-oil, cooking spray

Directions

  1. Step 1

    Heat oven to 450 degrees. Place beets onto a sheet of parchment paper-lined foil; drizzle with olive oil and season with salt and pepper. Wrap to enclose. Roast until tender, 45 to 55 minutes. Allow beets to cool.

  2. Step 2

    Rub cooled beets with paper towels to remove skins. Reserve half a peeled beet, cutting the rest into 3/4-inch pieces; set aside.

  3. Step 3

    Using a paring knife, remove peel, pith, and outer membranes from oranges. Working over a medium bowl to catch juices, carefully cut out each segment between membranes. Squeeze membrane to extract juice; discard. Set aside 1/4 cup juice, reserving the rest for another use.

  4. Step 4

    In a blender jar, combine reserved half beet, reserved orange juice, red-wine vinegar, salt, and pepper; puree until smooth. With blender on, add canola oil, and process until combined. Stir in 2 tablespoons parsley.

  5. Step 5

    Place lettuce, endive, watercress, chopped beets, oranges, and remaining parsley on a large platter. Just before serving, add vinaigrette; toss to combine. Garnish with ricotta salata, and serve.

Source
The Martha Stewart Show, January 2006

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