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Beet, Carrot, and Watercress Salad

Source of Recipe

From "Mad Hungry: Cravings" by Lucinda Quinn


Recipe Introduction

"I'm crazy about this salad, created by my son Miles. Having worked in a restaurant kitchen, he effortlessly applies professional cooking techniques to any dish he makes. Here, the beets and carrots are cooked separately and slightly differently, to accentuate their flavors. The sweetness of the carrots is enhanced by cooking them with sugar; vinegar tempers the beets with its acidic tang. The radishes bring a crunchy pungency. Chilling the cooked vegetables before assembling enhances the differences. The peppery watercress complements everything. Finished with a drizzle of olive oil and a sprinkling of salt and pepper, the salad has a wonderfully balanced mix of sweet, salty, and acidic."

List of Ingredients

â—¦ 4 medium beets
â—¦ ½ cup sherry vinegar
â—¦ Coarse salt
â—¦ 1 tablespoon safflower oil
â—¦ 4 small carrots, peeled and cut ¼ inch thick on the bias
â—¦ 2 tablespoons sugar
â—¦ 1 bunch watercress, washed and dried, thick stems removed
â—¦ 3 radishes, thinly sliced
â—¦ Freshly ground black pepper
â—¦ Extra virgin olive oil


Recipe

Put the beets in a medium saucepan with the vinegar, a large pinch of salt, and water to cover. Cover the pan with aluminum foil and poke 4 holes in the foil. Cook until the beets are tender (a knife should easily pierce one), about 45 minutes. Allow the beets to cool, then drain and cut into 8 wedges. Chill in the refrigerator.

Meanwhile, heat a medium sauté pan over medium-high heat, then add the vegetable oil and carrots, and cook until golden brown on the first side. Add the sugar, stir, and cook until the carrots are tender and crispy, 5 to 7 minutes. Allow the carrots to cool, then chill in the refrigerator.

Put the watercress in a salad bowl. Add the radishes, beets, and carrots and season with salt and pepper. Toss, drizzle with olive oil, and serve.

Serves 4 to 6



• Watercress:
Do not overlook this power vegetable — it's not just a pretty garnish. Each crunchy, peppery bite is loaded with phytonutrients and antioxidants, powered by iron, calcium, and folic acid. And it's another green vegetable usually eaten fresh that also loves to be cooked.