SERVES 4
ACTIVE TIME: 15 MINUTES
TOTAL TIME: 50 MINUTES
Watercress is Mother Nature’s version of a multivitamin, a superfood.
| 2 | medium sweet potatoes, peeled and cut into 2-inch-long matchsticks (about 1 pound) |
| 3 | tablespoons plus ½ teaspoon olive oil |
| Coarse sea salt and freshly ground black pepper | |
| ½ | cup walnuts, toasted |
| ¼ | teaspoon cayenne pepper |
| 2 | tablespoons fresh lemon juice |
| 2 | bunches watercress, stems trimmed, (about 12 ounces) |
1. Preheat oven to 450°F, with racks on upper and lower thirds.
2. On a rimmed baking sheet, toss sweet potatoes with 1 tablespoon oil; season with salt and pepper.
3. Roast on upper rack until tender, 30 to 35 minutes, tossing halfway through.
4. On another rimmed baking sheet, toss walnuts with cayenne and ½ teaspoon oil.
5. Bake on lower rack until golden, 6 minutes.
6. In a medium bowl, whisk together lemon juice and remaining 2 tablespoons oil; season with salt and pepper.
7. Add watercress and toss to combine.
8. Serve topped with sweet potatoes and toasted walnuts.
SERVES 8
ACTIVE TIME: 20 MINUTES
TOTAL TIME: 2 HOURS
This salad is a great way to use all those apples you take home from the farm stand or farmers’ market. It is sweet and crunchy, and great with grain dishes and pasta.
| 4 | large beets (2½ pounds) (you can use different color beets) |
| 5 | sprigs thyme |
| ½ | cup extra-virgin olive oil, plus more for drizzling |
| Sea salt and freshly ground black pepper | |
| ¼ | cup apple cider vinegar |
| 1 | teaspoon Dijon mustard |
| 2 | tablespoons prepared horseradish |
|
cup salted pistachios, chopped |
| 1 | green apple, thinly sliced |
1. Preheat oven to 375°F.
2. In a baking dish, lightly drizzle the beets and thyme with olive oil.
3. Season with salt and pepper.
4. Cover with foil and roast until beets are tender, about 1 hour and 45 minutes.
5. Let cool, then peel the beets and cut them into ¾-inch dice or quarters.
6. In a large bowl, whisk the vinegar with the mustard.
7. Whisk in the remaining olive oil until emulsified.
8. Add the horseradish and season with salt and pepper.
9. Toss dressing with the beets and pistachios.
10. Transfer the beets to a platter, top with the apple, and serve.
