Watercress Salad With Beets and Feta

Watercress Salad With Beets and Feta

PREP TIME: 10 MINUTES
SERVINGS: 4

Recipe courtesy of Real Simple

Recipe courtesy of Real Simple

INGREDIENTS

  • 2 bunches watercress, thick stems removed (6 cups)
  • About 2 cups whole beets, rinsed and thinly sliced
  • 4 to 5 tablespoons lemon and shallot vinaigrette, or bottle Italian vinaigrette
  • 1/2 cup crumbled Feta (about 2 ounces)

DIRECTIONS

  • In a large bowl, toss the watercress and beets with the viniagrettte.
  • Sprinkle with Feta, and enjoy!

Chilled Beets With Sour Cream

Chilled Beets With Sour Cream

PREP TIME: 15 MINUTES
COOK TIME: 1 HOUR 25 MINUTES
SERVINGS: 6

Recipe courtesy of Real Simple

Recipe courtesy of Real Simple

INGREDIENTS

  • 6 medium beets, tops trimmed
  • 1 tablespoon plus 1/4 teaspoon kosher salt
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons vinegar (such as cider or Champagne)
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup sour cream
  • 1 sprig fresh dill

DIRECTIONS

  • Place the beets and 1 tablespoon of the salt in a large pot and add enough cold water to cover by 2 inches. Bring to a boil, reduce heat to a simmer, and cook until a paring knife can be inserted smoothly into a beet, about 25 minutes, depending on size.
  • Drain and rinse under cold running water until cool enough to handle. Remove the skins. (They should slip off easily, another sign of being done.) Place the beets in a bowl and refrigerate for at least 1 hour.
  • Slice them in half lengthwise. Arrange the halves on 6 servings plates. Drizzle with the oil and vinegar, then sprinkle with the remaining salt and pepper.
  • Serve with a dollop of sour cream on the side and some snipped dill.
  • Enjoy!