Jul 14 2026
Restaurants›Cindy Lou's Fish House›Roasted Beets & Watercress Recipe

Roasted Beets & Watercress Recipe

Inspired by Cindy Lou's Fish House
Time1h 30m
Serves4

Goat Cheese, Honey Bacon, Citrus Vinaigrette

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Ingredients

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Main Ingredients

Citrus Vinaigrette

Method

Roasting Beets

  1. 1

    Prepare the Beets

    Preheat the oven to 400°F (200°C). Wash the beets thoroughly under running water to remove any dirt. Trim the tops and root tails.

  2. 2

    Wrap and Roast

    Wrap each beet individually in aluminum foil and place them on a baking sheet. Roast in the preheated oven for about 45-60 minutes, or until they are tender when pierced with a fork.

  3. 3

    Cool and Peel

    Remove the beets from the oven, unwrap them from the foil, and let them cool slightly. Once cool enough to handle, peel the skins off using your hands or a paper towel.

  4. 4

    Slice the Beets

    After peeling, slice the beets into wedges or rounds, depending on your preference.

Cooking Bacon

  1. 5

    Cook the Bacon

    In a skillet over medium heat, cook the bacon slices until crispy. Turn occasionally for even cooking, about 5-7 minutes.

  2. 6

    Drain the Bacon

    Once cooked, transfer the bacon to a paper towel-lined plate to drain excess grease. After it cools, crumble it into small pieces.

Making Vinaigrette

  1. 7

    Combine Ingredients

    In a bowl, whisk together the olive oil, orange juice, lemon juice, honey, salt, and black pepper until well combined and emulsified.

Assembling the Salad

  1. 8

    Combine Ingredients

    In a large serving bowl, combine the roasted beet slices, watercress, and crumbled bacon.

  2. 9

    Add Cheese

    Crumble the goat cheese over the top of the salad.

  3. 10

    Dress the Salad

    Drizzle the citrus vinaigrette over the salad just before serving. Toss gently to combine.

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