A very nice salad enjoyed by all who have had it, except those who didn't like beets.
1. Place unpeeled beets in a large saucepan, cover with water, and bring to a boil over high heat.
2. Reduce heat to medium and boil gently until fork-tender, about 25 to 35 minutes.
3. In a bowl, whisk together vinegar with horseradish, sugar, Dijon and salt; then slowly whisk in oil.
4. When beets are tender, drain and rinse under cool water until cool enough to handle.
5. Trim root ends and peel beets, then slice into thick rounds.
6. Trim and discard ends from watercress, then coarsely chop leaves.
7. Place greens in a large bowl, add beets, drizzle with dressing and toss.
8. Crumble cheese over top.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (76g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 151 | ||
Calories from Fat: 111 (74%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.3g | 16 % | |
Saturated Fat 7.1g | 35 % | |
Monounsaturated Fat 4.1g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 25.7mg | 8 % | |
Sodium 1080.7mg | 37 % | |
Potassium 131.4mg | 3 % | |
Total Carbohydrate 2.4g | 1 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 2g | ||
Protein 7.4g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 151
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