Recipe: Zesty Beet & Watercress Salad

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Our Beet and Watercress Salad pairs soft, cooked beets and onions with raw watercress, all topped off with tangy lemon juice.

This recipe, while simple, contains two awesomely detoxifying ingredients: beets and watercress. Beets contain phyochemicals called betalains, which have great anti-inflammatory and antioxidant properties.

Watercress is also an incredibly healthy food packed with phytonutrients, especially when consumed raw. Gerson persons of course know that watercress is an important part of the Gerson Green Juice. Two 2010 studies from the British Journal of Nutrition and Biochemical Pharmacology showed that watercress even has the ability to suppress breast cancer development.

This healthy dish makes a tasty and colorful addition to any meal!


  • 3 beets (peeled and cubed)
  • 1/2 yellow onion (chopped)
  • 1 lemon (fresh juiced/squeezed)
  • 1/2 bunch watercress (roughly chopped)


Place the chopped yellow onions in the bottom of a cooking pot, then layer the beets on top. Cook on the stove on low heat for 45 minutes. Do not mix or stir the beets and onions, keep them layered in the pot.

Remove the beets and onions from the pot, and strain out any liquid. Allow to cool.

Toss the beets and onions with the raw watercress in lemon juice, and serve!

Serves: 4

Bonus tip: If you have leftovers, just toss it in with your usual salad the next day!

This recipe is from the Gerson Institute’s upcoming new recipe book, which is planned for publication in 2014.
About the Authors

Ally Bacaj is the Gerson Institute’s Communications Specialist. Ally manages the design and content of our website and writes, edits and collects contributions for our blog. She also shares information about the Gerson Therapy and nutrition on our Facebook page, Pinterest and on Twitter @GersonInstitute.

In her spare time, you can find Ally exploring flea markets, going to concerts and, during wintertime, curled up with a mug of hot peppermint tea.

GersonInstitute-10Jen Engeran is the Head Chef at the Gerson Institute. Jen helps prepare lunch every day at the Gerson Institute. Jen is also in charge of preparing all the food and menus for our large events such as our Gerson Basics Workshop.

When she’s not in the kitchen, Jen loves cycling, surfing, triathalons and photography.

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5 Responses to “Recipe: Zesty Beet & Watercress Salad”
  1. peter18 says:

    I’d like to try this recipe, but was wondering if you add any water or oil to the pot to cook the onions and beets? Do you cover the pot while cooking? Do you need to mix it during the 45 minutes that it’s cooking? I have an electric stove.. what number would the setting be on? As you can tell, I’m not much of a cook. Thanks!

  2. GersonInstitute says:

    Hi Peter! Usually these recipes are made without water, though if you notice that it’s a bit dry or if your beets are cut into larger chunks, you can add a tablespoon or two of distilled water to the pot. You don’t really mix it while it’s cooking, as you want to keep the onions and beets layered. Keep the pot covered while it’s cooking. There’s no specific stove setting in this recipe, just keep it on ‘Low.’

    You can read all about the cooking techniques used in the Gerson Therapy here:

  3. GersonInstitute says:

    Hi Gail! Please see my response to Peter above.

  4. Ernesto says:

    I like very much this receipt, and even more her acrtot Jen. And so Ally too ;-))
    Best regards from Spain

  5. Anne Peacock says:

    I thought cancer didn’t discern which sugar, I thought it liked all sugars…root veggies are sweet, potatoes & rice because starch turns to sugar.

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