Food & Cooking Recipes Salad Recipes Warm Beet Salad with Parmesan Dressing Be the first to rate & 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: 4 Yield: 4 Serves The dressing is made with Banyuls vinegar, a French version made from sweet wine. It is mellower than red-wine vinegar. Ingredients 2 shallots, minced ¼ cup extra-virgin olive oil 3 tablespoons Banyuls vinegar or red-wine vinegar 4 medium red beets, scrubbed well and trimmed ½ bunch plus 2 stems fresh thyme Coarse salt and freshly ground pepper 4 ounces Parmesan cheese, coarsely grated (2 cups) 1 cup heavy cream 3 cups watercress or baby mesclun ¼ cup pistachios, coarsely chopped Directions Preheat oven to 375 degrees. Combine shallots, 2 tablespoons oil, and the vinegar in a bowl. Line a piece of foil with parchment. Place beets and 1/2 bunch thyme in center, drizzle with remaining 2 tablespoons oil, and season with salt and pepper. Fold, crimping edges to seal, place on a baking sheet, and roast until beets are tender, about 1 hour. Let beets cool slightly, then peel. Cut beets into 1/4-inch-thick slices. Place Parmesan, cream, and remaining 2 stems thyme in a medium saucepan over medium-low heat. Gently simmer, stirring often, until cheese melts and dressing is thick, about 5 minutes. Discard thyme. Place beets on a serving platter. Drizzle with warm dressing, top with greens, then drizzle with shallot mixture. Sprinkle pistachios on top, and serve immediately. Rate it Print