I am a huge fan of beets in any form but especially roasted. Here I pair them with toasted walnuts, chèvre and watercress and have a delicious and beautiful side salad or even an entree on a hot summer evening with grilled chicken, tofu or tuna on top.

Roasted Beets with Watercress and Chevre

Serves 4


2 pounds baby beets, washed and quartered

olive oil

salt, pepper, to taste

1 tsp. lemon zest

1/3 cup fresh lemon juice

1/2 cup extra virgin olive oil

6 Tb. chopped mint

3 heads endive, sliced into julienne strips

1 bunch watercress, tough stems removed

5 oz. chèvre

1/4 cup toasted walnuts or almonds, optional


  1. Heat the oven to 400. Place the beets on a half sheet pan and drizzle lightly with olive oil, season with salt and pepper. Roast until tender about 25 to 30 minutes. Remove from the oven and set aside.
  2. Meanwhile combine the zest and lemon juice in a small bowl and slowly whisk in the olive oil. Add the mint and season to taste with salt and pepper.
  3. When the beets are cool enough to handle cut them into a large dice. Add to a salad bowl with the endive and watercress. Toss gently with some of the dressing taste and add more if desired.
  4. Divided the salad between four salad plates and crumble the chèvre on top of each and add the nuts if using.

* You can use golden beets or a mixture of the two, if desired. Feta cheese can replace the chèvre or omit the cheese altogether if needed.