roasted beet watercress hazelnut salad recipe
Roasted beet, watercress, and hazelnut salad—tender beets, fresh flavors, and crunchy nuts in a vibrant Provence-inspired dish.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.joanneweir.com.
Ingredients
- 1 ½ pounds medium yellow and/or red beets
- 5 tablespoons extra virgin olive oil
- 3 tablespoons chopped fresh dill
- 1 tablespoon freshly grated or prepared horseradish
- 1 ½ tablespoons red wine vinegar
- Salt and freshly ground black pepper
- 2 bunches watercress, ends removed
- ½ cup toasted hazelnuts, coarsely chopped
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