Watercress & Roasted Beet Salad

Watercress is a diuretic that is high in Vitamins A & E, and minerals like Calcium, Manganese, Iron, Phosphorus, Iodine, and Zinc. In Chinese Medicine, watercress can be used to purify and build blood, regulate and strengthen the Qi, as well as brighten night vision and clear facial blemishes.

Sweet roasted beets are the perfect match for watercress’ slightly bitter flavor, and in Chinese Medicine, they are known to calm the spirit, strengthen the heart, benefit the liver, moisten the intestines and promote menstruation.

Serving size 2-4

Ingredients

1-2 bunches of washed and lightly chilled watercress, roots removed
4 medium golden, red, or watermelon beets, trimmed of greens
1 small shallot, minced
¼ cup extra virgin olive oil
1/8 cup white balsamic vinegar
¼ tsp Dijon mustard
sea salt and freshly ground pepper to taste

The Beets!

Preheat the oven to 400 degrees.
Clean and dry beets, then rub with a little olive oil. Place in small roasting pan, cover in foil, and roast for about an hour. Test with a fork to see if they’re done at around 45 minutes. Remove from oven and leave covered as they cool.

Once they are cooled, the peels will slide right off. Place in the refrigerator to chill after peeling.

The Dressing!

Add the olive oil, Dijon, balsamic, shallots, and a pinch of salt/pepper to taste. Mix or shake well. Chill.

Once the beets are chilled, cut them into wedges, mix them with the watercress, and toss in a little dressing to taste. You can also sprinkle on some toasted pumpkin seeds, sliced almonds, crumbled walnuts or some pine nuts for a little extra crunch.