27.5 C
New York
Saturday, June 15, 2024

Watercress Salad with beets and roasted-garlic crostini

By Michelle Imbert

CSMS Magazine Staff Writer

Jeremy Silansky, chef cuisine at American Flatbread in Waitsfield lives and works in Vermont where she is able to get local watercress year-round from a friend who cultivates the spicy winter green in a pond behind her house. Silansky pairs watercress with the classic combination of sweet roasted beets and tangy goat cheese, which he buys from Vermont Butter & Cheese Company. The recipe that follows is a classic way to make watercress salad  with beets and roasted-garlic.

¾ pound medium red and golden beets

1 head of garlic

¼ cup plus 2 tablespoons of extra-virgin olive oil, plus more for drizzling

Salt and freshly ground pepper

1 tablespoon of fresh orange juice

1 tablespoon of fresh lemon juice

1 tablespoon of white wine vinegar

½ tablespoon of honey

Eight 1/2 –inch-thick baguette slices

½ pound watercress, large stems trimmed

½ cup peeled and diced celery root

4 ounces fresh goat cheese, crumbled


Preheat the oven 350 degree. Place the beets in a small baking dish and cover it with foil. Cut off the top third of the head of garlic and set it on a sheet of foil. Drizzle the garlic with olive oil and wrap it in the foil. Bake the beets and garlic until tender, about 1 hour.

Peel the beets and cut into wedges. Squeeze the garlic cloves into a bowl and mash with a fork. Stir in 2 teaspoons of olive oil and season with salt and pepper.

In a bowl, whisk the shallot, orange and lemon juices and vinegar. Stir in the honey until dissolved. Whisk in the remaining ¼ cup of oil. Season with salt and pepper.

Related Articles

Latest Articles