Go Back
Print Recipe

Watercress and Pickled Beets Salad

Prep Time15 minutes
Cook Time31 minutes
Servings: 4

Equipment

  • 32 oz. glass jar, sterilized
  • 16 oz. glass jar, sterilized

Ingredients

Pickled Beets

  • 3-4 yellow beets peeled and sliced in 1/4" thick rounds cut in half
  • 6 cups bragg's apple cider vinegar with honey cayenne
  • 5-6 sprigs fresh dill

For the Salad

  • 1½ cups cherry tomatoes
  • 1 tbsp olive oil
  • 2 bunches fresh watercress, thoroughly washed and dried
  • 7-8 slices pickled beets
  • 2-3 oz prociutto
  • 3 oz goat cheese ( I used Trader Joe's goat cheese with honey)
  • 3 tbsp olive oil (to drizzle on top of salad)
  • 2 tbsp apple cider vinegar
  • salt and fresh ground pepper to taste

Instructions

Pickled Beets

  • Fill medium sized pot with water and bring to a boil. Add sliced beets and boil for 20-25 minutes over medium heat until beets are tender.
  • Once beets are tender, drain the beets and let it cool on a plate.
  • When beets have cooled down, place the beets and fresh dill in the glass jar. Pour apple cider vinegar into the jar and fill the jar to the top.
  • Let the jar cool down completely, then chill in the fridge.

For the Salad

  • Heat small cast iron skillet over medium heat and add olive oil. Once the oil starts to sizzle, add cherry tomatoes.
  • Place tomatoes flat in the skillet. Leave tomatoes for 2-3 minutes on each side until tomatoes have some char marks, do not overcook. Turn heat off when both sides of tomatoes are blistered then set it aside.
  • Spread watercress evenly onto a large serving platter and add cherry tomatoes, pickled beets, and prosciutto slices on top of watercress. Sprinkle crumbled goat cheese over the salad.
  • In a ramekin, whisk together olive oil, apple cider vinegar, salt and pepper and drizzle over the salad. Serve chilled or at room temperature.