Roasted Beets with Watercress and Sauce

I don’t remember where this recipe came from but tried it one day when wanting to add a little extra to roasted beets. It’s not like they really have to have the sauce because they are great without it but sometimes you just want to try something a little different. I didn’t have the watercress so I used arugula.

Ingredients:

2-3 pounds beets
2 cups watercress, loosely packed (about 1 bunch) Can sub arugula
1 cup sour cream or make your own crème fraiche by adding 2 tablespoons of cultured buttermilk to a cup of heavy cream and letting it sit for 12 hours at room temperature

1 lime

Instructions:

Preheat the oven to 375 degrees Fahrenheit. Scrub the beets, but don’t peel them. Wrap them individually in aluminum foil and place them inside a covered casserole dish and bake until tender.

While the beets bake, wash the watercress thoroughly and trim off any tough stems. Zest the lime by grating the green part of the skin with a zester or a grater. Cut the lime in half and squeeze the juice into a small bowl. Add the crème fraîche and half the zest.

When the beets are done, let them cool enough to handle. Remove the foil and slip the skins off with your fingers. Slice beets crosswise evenly, into half-inch-thick disks, and arrange on a platter. Tuck the watercress around the beet slices. Serve drizzled with your sauce. Top with the rest of your lime zest.

A little Beet Info:

Beets are a powerhouse vegetable, high in fiber, rich in flavor, and almost meaty, especially after long baking, which softens and caramelizes them without stealing their crimson juices. I often make beets the centerpiece of a meal. In this roasted beets recipe, tangy watercress (or arugula, if you prefer) and a tart, creamy dressing balance the beets’ sweetness. The crème fraîche in the dressing is available at gourmet and specialty markets, but you can make your own by adding 2 tablespoons of cultured buttermilk to a cup of heavy cream and letting it sit for 12 hours at room temperature.  You can substitute regular sour cream, but the sauce’s flavor and texture won’t be quite the same.

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