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Back to Roasted Beet, Endive, Orange, and Watercress Salad with Kimberly Williams-Paisley All Reviews for Roasted Beet, Endive, Orange, and Watercress Salad with Kimberly Williams-Paisley - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Recipe Summary Servings: 6

Ingredients Ingredient Checklist 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 1/2 tablespoons canola oil 1 cup chopped fresh flat-leaf parsley 3 heads Bibb lettuce (1/2 pound), or 1 head Boston lettuce, cut into 1/2-inch strips 2 heads Belgian endive (about 1/2 pound), cut into 1/2-inch pieces 1 bunch watercress 1/4 pound ricotta salata, or feta cheese, crumbled Olive-oil, cooking spray

Gallery

Recipe Summary Servings: 6

Recipe Summary Servings: 6

Recipe Summary

Servings: 6

Servings: 6

6

Ingredients

Ingredients

  • 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 1/2 tablespoons canola oil 1 cup chopped fresh flat-leaf parsley 3 heads Bibb lettuce (1/2 pound), or 1 head Boston lettuce, cut into 1/2-inch strips 2 heads Belgian endive (about 1/2 pound), cut into 1/2-inch pieces 1 bunch watercress 1/4 pound ricotta salata, or feta cheese, crumbled Olive-oil, cooking spray

Directions

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.

Rub cooled beets with paper towels to remove skins. Reserve half a peeled beet, cutting the rest into 3/4-inch pieces; set aside.

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.

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.

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.

Reviews

 Add Rating & Review     4 Ratings   5 star values:        0    4 star values:        2    3 star values:        1    2 star values:        0    1 star values:        1

Reviews

Add Rating & Review     4 Ratings   5 star values:        0    4 star values:        2    3 star values:        1    2 star values:        0    1 star values:        1

Add Rating & Review

4 Ratings 5 star values: 0 4 star values: 2 3 star values: 1 2 star values: 0 1 star values: 1

4 Ratings 5 star values: 0 4 star values: 2 3 star values: 1 2 star values: 0 1 star values: 1

4 Ratings 5 star values: 0 4 star values: 2 3 star values: 1 2 star values: 0 1 star values: 1

  • 5 star values: 0 4 star values: 2 3 star values: 1 2 star values: 0 1 star values: 1

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

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

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

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest