Beets with Watercress and Bibb Lettuce


A beet salad makes a lovely addition to any meal.


  • 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


  1. 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.

  2. 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.

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