Baby Beet Salad Recipe

Roast or boil beets

Preheat oven to 400°F (200°C) if roasting. Trim beet greens, leaving about 1 inch of stem. Wrap beets individually in foil with a light drizzle (about 1 tsp) of olive oil and a pinch of salt and place on a rimmed baking sheet. Roast for 45–60 minutes until fork-tender (time varies with size). Alternatively, place unpeeled beets in a pot, cover with water, bring to a boil and simmer 30–45 minutes until tender. Drain.

When beets are cool enough to handle, slip off skins with your fingers or rub with a paper towel; cut into halves or quarters for medium beets, or leave small ones whole. Place beets in a large bowl to dress.

If using blood orange segments (supremes): cut top and bottom off each orange, slice away the peel and pith, then cut between membranes to release segments. Reserve any juices for the vinaigrette if desired.

Add red watercress to a serving bowl or platter and arrange beets on top. Crumble feta evenly over the beets and greens. Scatter toasted chopped pistachios and the blood orange segments over the salad.

In a small bowl or jar combine 3 tbsp olive oil, 1 tbsp lemon juice, 2 tbsp fresh blood orange juice, 1 tsp honey, 1 tsp Dijon mustard, 1 tsp sea salt, and 1/2 tsp freshly ground black pepper.

Whisk vigorously until emulsified, or close jar and shake until combined. Taste and adjust seasoning — add a little more honey if you want sweeter, or a pinch more salt if needed.

Just before serving, drizzle about half the vinaigrette over the beets and greens and gently toss to coat. Reserve the remainder for anyone who wants extra.

In a small bowl combine 1/2 cup sour cream (or Greek yogurt), 2 tbsp blood orange juice, 1 tsp powdered sugar (or maple syrup), 1/2 tsp finely grated blood orange zest and 1/8 tsp salt.

Whisk until smooth and slightly glossy. Taste and adjust sweetness or acidity — add up to 1/2 tsp more sugar or a dash more juice if desired.

Transfer cream to a small squeeze bottle or spoon into a small bowl for plating.

Arrange the dressed salad on individual plates or a large platter. Using the squeeze bottle or a small spoon, dot or lightly streak the blood orange cream across the salad or around the plate for visual contrast.

Drizzle remaining 1 tsp olive oil lightly over the salad, sprinkle any remaining pistachio pieces and microgreens if using. Finish with a small crack of black pepper and an optional pinch of flaky sea salt over the beets and feta.

Serve immediately so the watercress stays crisp. Pass extra vinaigrette on the side.