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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
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.
