Silky roasted beets on a bed of watercress topped with hard boiled egg and miso sesame dressing. A simple, elegant Fall side dish that could easily double as a salad.
Sweet, juicy roasted beets.
Crisp, peppery watercress.
Topped with nutty toasted sesame seeds and dressed in the umami loveliness of The Food Network’s creamy miso sesame dressing.
It’s simple. Understated. Elegant. A wonderful accompaniment to any roast meat you’re dreaming of as the days grow cooler.
Plus it’s healthy, vegetarian (if you forego the roast!) and gluten free.
We start by roasting the beets. I do it like the Kitchn says to because they’re the Kitchn and they’ve never steered me wrong. The 4 medium beets for this recipe usually take about an hour and 20 minutes to roast. I check them about every 20 minutes and rotate them inside the foil because I find the side in contact with the baking sheet cooks faster than the rest of it.
While our beets are roasting, let’s hard boil those eggs, shall we? I do it like the Kitchn says to because they’re the Kitchn and they’ve never steered me wrong. I like them fairly well done so I go for the ten minute egg.
Then it’s just a matter of whipping up that dressing (takes three minutes,) layering everything on a serving platter and offering it to those hungry people gathered around your dining room table.
If I were to have this…say…as a salad? I would add some salmon or some tuna.
This is very likely what I’ll be doing at about 12:30pm today.
- 1 bunch of watercress
- 4 medium roasted beets cut in wedges.
- 2 large hard boiled eggs crumbled.
- Dressing of your choice I highly recommend the miso sesame dressing.
- 1/4 cup toasted sesame seeds
Lay watercress on a serving platter.
Layer on the beets.
Sprinkle with the crumbled hard boiled egg.
Dress it to your liking.
Sprinkle with toasted sesame seeds.
Here's the link for that miso sesame dressing again.