Roasted Beet Salad
Recipe created by Martha Stewart
Every great meal features a fabulous starter. With fresh offerings from your garden—or your supermarket—you can't go wrong.
Servings: Serves 6 to 8
Ingredients
Directions
Preheat oven to 450°. Line a large piece of aluminum foil with parchment paper. Place beets in center of parchment. Drizzle with one tablespoon oil, and season with salt and pepper. Fold aluminum foil up to enclose beets. Place on a small baking sheet and roast until tender when pierced with the tip of a knife, about 1 hour.
Remove from oven and let sit until no longer hot to the touch. Rub off skins and discard. Cut beets into wedges.
In a medium bowl whisk together remaining 3 tablespoons oil, the vinegar, mustard, sugar, salt, and pepper. Add the roasted beets, arugula, watercress, and Boston lettuce and toss to combine.
Remove from oven and let sit until no longer hot to the touch. Rub off skins and discard. Cut beets into wedges.
In a medium bowl whisk together remaining 3 tablespoons oil, the vinegar, mustard, sugar, salt, and pepper. Add the roasted beets, arugula, watercress, and Boston lettuce and toss to combine.