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Beet, Carrot, and Watercress Salad

The beets and carrots can be prepared in advance and incorporated with the rest of the ingredients just before serving.

  • Servings: 6

Source: Mad Hungry, March 2011


  • 4 medium-sized beets
  • 1/2 cup sherry vinegar
  • Coarse salt
  • 1 tablespoon vegetable oil
  • 4 small carrots, peeled and cut on the diagonal, 1/4-inch thick
  • 2 tablespoons sugar
  • 1 bunch watercress, washed and well-dried, bunch separated and thick stems removed
  • 3 radishes, thinly sliced
  • Freshly ground pepper
  • Extra-virgin olive oil


  1. Place beets in a medium-sized saucepan with the vinegar and a large pinch of salt. Fill with water to cover. Cover with tin foil. Poke 4 holes in foil. Cook until beets are tender (a knife can easily pierce through), about 45 minutes. Allow beets to cool, then cut each into 8 wedges. Chill in refrigerator.

  2. Pour a tablespoon of oil into a hot saute pan. Add the carrots and cook until golden brown on one side (medium-high heat). Add sugar and stir, cooking until tender and crispy, about 5-7 minutes. Allow carrots to cool a bit, then chill in refrigerator.

  3. Put the watercress in a salad bowl. Add the radishes, beets, and carrots. Season with salt, freshly ground pepper, and a drizzle of olive oil.

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