Watercress & Beet Salad
This salad combines the peppery taste of watercress with the earthy flavor of beets. It's enhanced with toasted sunflower seeds for added crunch and seasoned with sea salt and freshly ground black pepper. The dressing is a simple mix of balsamic vinegar and extra virgin olive oil.
Servings: 2
Calories: 567kcal
Ingredients
- 6 cups watercress
- 1/2 cup sunflower seeds roasted and shelled
- 2 beets small to medium sized
- 1 tbsp balsamic vinegar
- 1/3 cup extra virgin olive oil
- salt and pepper to taste
Instructions
- Scrub beets clean and steam them with some water in the bottom of a steamer basket. Cook for about 30 minutes until tender all the way through when poked with a fork. Once the beets have cooled, rub off the skins and cut into cubes.
- In a large bowl, combine the vinegar with salt and pepper to taste. Whisk in the olive oil until the mixture is thoroughly blended.
- Reserve a couple tablespoons of the dressing. Pour the rest in a large bowl, add the watercress and sunflower seeds, and toss untile well coated.
- Arrange the salad in two full plates or four side plates and top with the cooked beets. Drizzle the beets with the reserved dressing. Serve immediately.
Nutrition
Calories: 567kcal | Carbohydrates: 17g | Protein: 11g | Fat: 53g | Saturated Fat: 7g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 33g | Sodium: 111mg | Potassium: 828mg | Fiber: 6g | Sugar: 8g | Vitamin A: 3299IU | Vitamin C: 48mg | Calcium: 164mg | Iron: 3mg