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Weekly Gardening Tips for Your Area


Recipe: Warm Beet Salad with Parmesan Dressing

Martha Stewart
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Warm Beet Salad

Yield Serves 4


  • 2 shallots, minced
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons Banyuls vinegar or red-wine vinegar
  • 4 medium red beets, scrubbed well and trimmed
  • 1/2 bunch plus 2 stems fresh thyme
  • Coarse salt and freshly ground pepper
  • 4 ounces Parmesan cheese, coarsely grated (2 cups)
  • 1 cup heavy cream
  • 3 cups watercress or baby mesclun
  • 1/4 cup pistachios, coarsely chopped


1. Preheat oven to 375 degrees. Combine shallots, 2 tablespoons oil, and vinegar in a bowl.

2. Line a piece of foil with parchment.

3. Place beets and 1/2 bunch thyme in center, drizzle with remaining 2 tablespoons oil, and season with salt and pepper.

4. Fold, crimping edges to seal, place on a baking sheet, and roast until beets are tender, about 1 hour. Let beets cool slightly, then peel. Cut beets into 1/4-inch-thick slices.

5. Place Parmesan, cream, and remaining 2 stems of thyme in a medium saucepan over medium-low heat. Gently simmer, stirring often, until cheese melts and dressing is thick, about 5 minutes. Discard thyme.

6. Place beets on a serving platter. Drizzle with warm dressing, top with greens, then drizzle with shallot mixture. Sprinkle pistachios on top and serve immediately.


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