Roasted Beet and Watercress Salad

I was inspired by Jen’s Salad Tips last week and decided I too wanted to make a rockin’ salad.  It’s a pretty simple combination of nutrient-rich veggies, but packs quite a punch in terms of flavour, texture and vitamins.  I love combining roasted vegetables with fresh greens – it’s a salad party in your mouth!  The watercress brings vitamins A and C to the table, the beets bringing even more A and C, along with iron and calcium.  All good for you, all delicious.

Ingredients:

Salad:

3 medium beets, peeled and cut into 1.5 inch cubes.  Tossed with 1 tablespoon balsamic vinegar, 1 tablespoon olive oil and a pinch of salt. Roasted at 375 degrees for about 30-40 minutes.  Set aside.

3/4 bunch watercress (depending on how big your bunch is, mine was HUGE), rinsed and trimmed

1/2 head red leaf lettuce, rinsed and chopped

1/2 cup pumpkin seeds soaked in 1 cup of water and 1 teaspoon apple cider vinegar for about 4 hours (or as long as you can)

Big handful of alfalfa sprouts, rinsed

Dressing:

2 tablespoons flax seed oil

1 tablespoon apple cider vinegar

1 tablespoon dijon mustard

1 teaspoon maple syrup

1/2 teaspoon dried basil

Method:

Whisk together dressing ingredients and set aside.

In a large salad or mixing bowl, toss together watercress, lettuce and sprouts with 3/4  of the dressing.  Add beets and pumpkin seeds on top and drizzle with remaining dressing.  Finish with fresh cracked pepper and a pinch of sea salt.

A big thanks to Julie Beyer at For the Love of Food for her tips on homemade salad dressings and the benefits of soaking your seeds (which is done to maximize your ability to absorb all their goodness).

~The Vegan Project

Forward to a friend