Beet and Watercress Salad with Fresh Mozzarella
For a delicious variation on this salad, check your local cheese shop or specialty foods market for burrata, a fresh mozzarella cheese filled with cream and fresh cheese curd. Its meltingly tender, creamy texture is delicious with the sweet beets and bitter watercress in this salad. Use two colors of beets if you like, or even striped Chioggia beets, if they are available.
Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Orange Juice | 1 medium (131g) | 62 |
| Orange | 1 medium (131g) | 62 |
| Beet | 1/2 cup (85g) | 35 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Watercress | 1 cup (34g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Champagne | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/2 to 1 3/4 lb. baby red and/or golden beets
- 3 Tbs. extra-virgin olive oil
- 2 Tbs. Champagne vinegar
- 2 Tbs. fresh orange juice
- 1 tsp. grated orange zest
- 1/2 tsp. salt
- 1/4 lb. watercress, cut into bite-size sprigs
- 1 lb. fresh mozzarella cheese, cut into wedges
- Freshly ground pepper, to taste