beet salad with watercress drizzle

I enjoy eating beets any time of the year, but roasting beets around Thanksgiving seems especially appropriate. These little gems are dressed up with toasted almonds and a light watercress drizzle, made with buttermilk, goat cheese, white wine vinegar, and watercress. This was my first time eating watercress, and I have fallen in love with its spicy sturdiness. If I had had a real food processor, the drizzle would have been a bit smoother — but I thought it was still lovely.

 

 

 

 

 

This represents my 51st completed dish from Krieger’s The Food You Crave. Percentage complete: 24.40%

Comments

  1. wow! looks beautiful!

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