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Gallery Recipe Summary Servings: 4

Ingredients Ingredient Checklist 1 bunch (4 to 5) beets 1/2 cup hazelnuts 3 tablespoons hazelnut or olive oil 1 tablespoon red-wine vinegar Salt and freshly ground pepper 1 bunch watercress 1 Comice or Bartlett pear 1/3 pound Roquefort

Gallery

Recipe Summary Servings: 4

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

  • 1 bunch (4 to 5) beets 1/2 cup hazelnuts 3 tablespoons hazelnut or olive oil 1 tablespoon red-wine vinegar Salt and freshly ground pepper 1 bunch watercress 1 Comice or Bartlett pear 1/3 pound Roquefort

Directions

Scrub beets and trim stems. Place in a small saucepan and cover with cold salted water. Bring to a boil and then simmer for 40 minutes, or under tender. Cover with cold water; when cool enough to handle, slip beets out of their skins. Set aside.

Heat oven to 350 degrees. Place hazelnuts on a baking sheet and toast until skins blister and nuts give off an aroma, about 10 minutes. Place in a dish towel; rub off skins. Let cool; chop coarsely.

Whisk together oil, vinegar, salt, and pepper.

Wash watercress and discard large stems. Toss with dressing and divide among 4 plates. Slice beets and pears and arrange on each salad. Cut cheese into 4 slices (or crumble) and divide among salads. Sprinkle with hazelnuts and serve.

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All Reviews for Watercress, Pear, and Beet Salad

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Watercress, Pear, and Beet Salad

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest