Roasted Beet Salad with Compressed Watercress, Caramelized Ruby Shallots, Goat Cheese, and Fried Pec
Roasted beet salad with compressed watercress, caramelized ruby shallots, goat cheese, and fried pecans. Perfect for special occasions or luxury meals.
Ingredients
- 14 small beets or 3-4 medium beets, quartered
- 4 Tbsp olive oil
- 2 C canola oil (if fryer is not available)
- Sea salt to taste
- 3 bunches watercress
- 4 Tbsp butter
- 8 oz shallots, chopped
- 2 Tbsp sherry vinegar
- 8 oz pecans, unblanched and unsalted
- 3 C granulated sugar
- 1 C water
- 4 oz goat cheese
- Freshly ground black pepper
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