Food & Cooking Recipes Salad Recipes Beets with Watercress and Bibb Lettuce 4.4 (10) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Servings: 8 A beet salad makes a lovely addition to any meal. Ingredients 1 bunch medium red beets, trimmed and scrubbed (4 to 6 beets) 3 tablespoons white-wine vinegar 2 teaspoons whole-grain mustard 1 tablespoon finely chopped shallot ¾ teaspoon coarse salt ½ teaspoon sugar ¼ cup plus 2 tablespoons extra-virgin olive oil 1 bunch (6 ounces) watercress, tough stems trimmed 1 medium head (5 ounces) Bibb lettuce, leaves torn into 1-inch pieces Freshly ground pepper Directions Preheat oven to 425 degrees. Divide beets between 2 parchment-lined pieces of foil. Fold each in half, crimping edges to seal. Place packets on a baking sheet, and roast until beets are tender, about 1 hour, 20 minutes. Peel, then cut into 1/2-inch-thick rounds and wedges. Whisk together vinegar, mustard, shallot, salt, and sugar in a bowl. Add oil, whisking until emulsified. Arrange greens and beets on a platter. Drizzle with dressing, and season with pepper. Rate it Print