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beet and watercress salad


recipe source: martha stewart living


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  1. Preheat oven to 425-degrees f
  2. Prepare 2 parchment - lined pieces of foil - divide beets between the two pieces of parchment
  3. Fold in half
  4. Crimping edges to seal
  5. Place packets on a baking sheet and roast for 1 hour 20 minutes - 1 hour
  6. 30 minutes or until beets are tender
  7. Cool and then peel beets
  8. Cut into 1 / 2 inch thick wedges or rounds
  9. In a jar or bowl whisk together dressing ingredients
  10. Whisk in oil
  11. Arrange greens and beets on a platter or in a large salad bowl
  12. Drizzle with dressing and season with pepper
  13. Toss

Step 11

Total Time in Minute 110

Ingredients Count 10

cooking beet and watercress salad

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White wine vinegar

Whole grain mustard


Kosher salt


Olive oil


Bibb lettuce


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