Roasted Beetroot and Watercress Salad
Caramelized beetroots meet peppery watercress in a tangy vinaigrette with toasted walnuts for nutty depth. This french-inspired salads ready in about 50 minutes pairs beetroot, olive oil, to taste salt into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 220 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 400g beetroot
- 2 tbsp olive oil
- to taste salt
- to taste black pepper
- 4 cups watercress
- 1/4 cup walnut
- 2 tbsp apple cider vinegar
- 1 tbsp honey
- 1/4 cup olive oil
Instructions
- Step 1: Preheat oven to 200°C (400°F). Peel 400g beetroots and cut into 1/2-inch cubes. Toss with 2 tbsp olive oil, salt, and black pepper on a baking sheet.
- Step 2: Roast for 30 minutes, stirring once halfway, until tender and caramelized.
- Step 3: While beetroots roast, toast 1/4 cup walnut halves in a dry skillet over medium heat for 3-4 minutes until golden and fragrant.
- Step 4: Whisk together 2 tbsp apple cider vinegar, 1 tbsp honey, and 1/4 cup olive oil in a small bowl.
- Step 5: Toss 4 cups watercress with the vinaigrette, then add roasted beetroots and toasted walnuts. Serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Roasted Beetroot and Watercress Salad take to make?
Total time is about 50 minutes (20 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Roasted Beetroot and Watercress Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beetroot from drying out.
Can I substitute ingredients in Roasted Beetroot and Watercress Salad?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Roasted Beetroot and Watercress Salad for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Roasted Beetroot and Watercress Salad?
French salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Added this to my weekly meal rotation. So satisfying.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
