Beet Salad with Watercress and Fresh Pecorino

Name: Beet Salad with Watercress and Fresh Pecorino
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 20
Cuisine: Global
Ingredients: 907 grams beets, (preferably Chioggia), 1/4 pound peeled and very thinly sliced on a mandoline; 177 milliliters extra-virgin olive oil, plus more for rubbing; 59 milliliters fresh orange juice; 170 grams young Pecorino cheese, such as Toscana or Sardo, shaved; 20 servings Salt and freshly ground black pepper; 510 grams bunches each) watercress, thick stems discarded; 59 milliliters white balsamic vinegar

Beet Salad with Watercress and Fresh Pecorino is a gluten free, primal, and vegetarian side dish. This recipe serves 20. One portion of this dish contains roughly 4g of protein, 11g of fat, and a total of 131 calories. This recipe covers 8% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 1 hour and 45 minutes. Head to the store and pick up salt and pepper, young pecorino cheese, balsamic vinegar, and a few other things to make it today.

Instructions

Preheat the oven to 35

Equipment you will use

Oven

In a small baking dish, rub the whole beets with olive oil and season with salt and pepper. Cover the baking dish tightly with aluminum foil and roast the beets for about 1 hour and 15 minutes, until they are tender when pierced with a knife.

Ingredients you will need

Salt And Pepper