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    Home » Recipes » Cooking Videos

    Published: Mar 30, 2016 · Modified: Sep 18, 2019 by Bita Cyrus · 2 Comments

    Fresh Mozzarella, Beet, and Watercress Salad

    Jump to Recipe Print Recipe

    I had beet sorbet the other day.

    organic beet and fresh mozzarella with watercress salad-4


    I kept expecting a raspberry flavor with every bite because of its red color along with the fact that I was eating sorbet.  So obviously I was disappointed with the beet flavor because my brain just couldn’t register and wasn’t having it.  What’s with the need to impress with seemingly wild ingredients?  I just want something that tastes good, not something that’s aiming for a Michelin star.  Not that those two things are mutually exclusive.  Not in the least and actually quite the contrary in many restaurants.  But this beet sorbet and recipes following that “unique” suit sometimes just leave way, way more to be desired.  Why not celebrate the beet for what it really is? Not dessert, but a damn tasty vegetable!

    organic beet and fresh mozzarella with watercress salad-11

    So let’s do it.  This here isn’t a recipe.  Well it is, yet, it’s so very much not.

    organic beet and fresh mozzarella with watercress salad-13


    You simply take what’s in season---because you’ll be getting the most tasty and fresh version of ingredients this way---chuck them onto a plate with a little bit of help from our bff (sea salt) to bring out the best in their flavor, and perhaps a little bit of olive oil with a little bit of acid for tartness.  That is not a recipe.  That’s just making the most of what you’ve got in season.  And veggie sorbet, it is not.  

    organic beet and fresh mozzarella with watercress salad
    organic beet and fresh mozzarella with watercress salad-7


    One piece of personal news since this is my blog after all---I just successfully defended my thesis and have earned my doctorate from Northwestern University in pathology/immunology, specifically in the field of inflammation.  I think I’m pretty happy with that aaaand let’s eat!

    organic beet and fresh mozzarella with watercress salad-3

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    Recipe

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    Fresh Mozzarella, Beet, and Watercress Salad

    A simple salad that has gorgeous flavors and colors--it's easy and fresh!
    Course Appetizer
    Prep Time 5 minutes minutes
    Cook Time 1 hour hour
    Total Time 1 hour hour 5 minutes minutes
    Servings 3
    Calories 298kcal
    Author Honest and Tasty

    Ingredients

    • 2-3 Fresh Beets depending on the size, rinsed
    • 1 ball of Fresh Mozzarella 8 ounces
    • A drizzle of Olive Oil I use the Whole Foods 365 brand that’s labeled with “100% Californian” - it’s real and good olive oil
    • A drizzle of Balsamic Vinegar
    • Pinch of Sea Salt
    • Small handful of Fresh Watercress

    Instructions

    • Boil a large pot of water and add whole beets.
    • Cook for an hour or until fork tender.
    • Peel beets when cooled (refer to the video to find out how I quickly and easily peel beets), and slice evenly into ⅓ inch slices.
    • Slice mozzarella in the same way.
    • Alternate beets and mozzarella on a plate, drizzle on some olive oil and some balsamic vinegar.
    • Add a nice pinch of salt.
    • Top with some watercress. Enjoy!

    ~~If you enjoyed this recipe, please rate it below and subscribe to my YouTube channel for more videos!~~

      Video

      Nutrition

      Calories: 298kcal | Carbohydrates: 8g | Protein: 18g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 60mg | Sodium: 524mg | Potassium: 284mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1001IU | Vitamin C: 9mg | Calcium: 408mg | Iron: 1mg

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      Reader Interactions

      Comments

      1. Becky Sandall says

        March 30, 2016 at 1:18 pm

        Beautiful and looks wonderful! I love beets!

        Reply
        • honestandtasty says

          March 30, 2016 at 1:25 pm

          Thank you, sweet Becky! <3 I love them too!

          Reply

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