Golden Beet Salad with Watercress
Sweet, earthy golden beets; crisp, peppery watercress, and tangy, salty cheese combine in a lively salad topped with a shallot vinaigrette. Perfect as a starter or a light lunch!
— Serves 4
*Items marked in green are available from The Gourmet Corner.
Ingredients
- 2 Tbs finely chopped shallot (one small)
- 2 1/2 Tbs champagne vinegar
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3 Tbs extra-virgin olive oil
- 4-6 small golden beets (approx 2″ in diameter)
- 6 cups watercress, long stems trimmed off
- 2 oz. ricotta salata, very thinly sliced
Beets
Trim and wash the beets. Steam whole over boiling water until easily pierced with a knife. Cool to room temperature, then slip off the skins and slice into small wedges.
Shallot Vinaigrette
Whisk together shallot, vinegar, salt, pepper and oil in a small bowl. Set aside until needed.
Assembling the Salads
Put the beet wedges in a small bowl and toss with 2 tablespoons of the dressing until coated.
Mound watercress onto four salad plates. Arrange the beets over the watercress, then scatter over them the ricotta salata.
Drizzle the remaining vinaigrette over the salads. Serve immediately.
Tags: beets, cheese, salad, vinaigrette, watercress