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



  • 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 ½ tablespoons canola oil

  • 1 cup chopped fresh flat-leaf parsley

  • 3 heads Bibb lettuce (½ pound), or 1 head Boston lettuce, cut into ½-inch strips

  • 2 heads Belgian endive (about ½ pound), cut into ½-inch pieces

  • 1 bunch watercress

  • ¼ pound ricotta salata, or feta cheese, crumbled

  • Olive-oil, cooking spray


  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. 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. 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. 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. 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.

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