Roast Beetroot and Watercress Salad

As tempted as I am to forget about summer and start living that autumn lifestyle (jeans and jumpers, walks in the woods, watching films on a rainy day…) I have to remind myself that come January I’ll be begging for some warmth again. So whilst it’s tempting to hone my hot chocolate recipe instead I am here with a salad. A colourful and utterly delicious salad.


Beetroot is undoubtably one of my faves. It’s earthy and sweet and has the added entertainment of making your wee go pink. I can never understand people that don’t like it, and if you feed them this and they still don’t then I’m afraid there is no cure.



Watercress adds a peppery hit in this recipe, which works well with the earthiness of the beetroot.



  • 1/2 Bunch beetroot
  • Handful of watercress
  • 1/2 Orange
  • 1 tsp Balsamic Vinegar
  • 2 tbsp Olive Oil
  • Salt and pepper
  1. Take the tops of your beetroot. If you have leaves on them save them for another day – they’re too good to waste. Wrap each beetroot in foil and shove them in the oven to roast for an hour at 225°C. Once done you should be able to run a knife or skewer through with ease.
  2. Allow the beetroot to cool while you make the dressing. Add the juice of half an orange along with the balsamic and olive oil to a bowl or jug. Whisk to combine and then season to taste.
  3. Peel the beetroot using a butter knife and fork. The skin should come away easily with no need to get your hands involved, god knows it stains like a bitch.
  4. Slice the beetroot thinly and layer onto a plate. Top with the watercress. Mix the dressing well before pouring over.