Beet Salad with Watercress and Fresh Pecorino

Beet Salad with Watercress and Fresh Pecorino

This blend of earthy beets, spicy watercress and salty Pecorino are drizzled with rich Hazelnut Oil for a unique twist on a summer green salad. Perfect as a side to share or simply delicious own its own.

Serves
Prep Time
Cook Time
8
20
45

Ingredients:

  • 2 pounds small beets (preferably Chioggia), 1/4 pound peeled and very thinly sliced on a mandoline
  • 3/4 cup Hazelnut Oil, plus more for rubbing
  • Salt and freshly ground black pepper
  • 1/4 cup fresh orange juice
  • 1/4 cup white balsamic vinegar
  • 3 bunches watercress (6 ounces each), thick stems discarded
  • 6 ounces young Pecorino cheese, such as Toscano or Sardo, shaved

Instructions:

    1. Preheat the oven to 35o. In a small baking dish, rub the whole beets with hazelnut oil and season with salt and pepper. Cover the baking dish tightly with aluminum foil and roast the beets for about 1 hour and 15 minutes, until they are tender when pierced with a knife. Let cool, then peel the beets and cut them into wedges.
    2. In a large bowl, whisk the 3/4 cup of Hazelnut Oil with the orange juice and balsamic vinegar; season the dressing with salt and pepper. Add the roasted beet wedges, shaved beets, watercress and shaved Pecorino and toss well to coat. Transfer to a large platter and serve right away.