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Marinated Roasted Beets And Watercress Salad
by:
Selva Wohlgemuth
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Course
Salad
Keyword
Dairy Free
,
Egg Free
,
Nightshade Free
,
Vegetables
Servings
8
Ingredients
1x
2x
3x
3
small
Beet
1
cup
Distilled White Vinegar
2
tablespoon
Salt
1
bunch
Watercress
-
fresh
Instructions
Preheat oven to 400 F and wrap each beet in a piece of tin foil.
Roast the beets for 1 hour or until tender and let cool to room temperature. Once cooled, peel beets, and cut into 1x1 inch pieces.
Mix 1 cup distilled vinegar with salt and let the beets soak in the vinegar and salt overnight.
The next day, drain the vinegar, and chop watercress. Mix in a large mixing bowl, and serve with a drizzle of olive oil.
Notes
We recommend eating beets in smaller portions, as excessive amounts are high in sugar and FODMAPs.