Roasted Beet & Watercress Salad.
3 large beets (can be any color but the candy-striped makes it look spectacular)
I package of watercress
2-ounces of goat cheese that can crumble or feta
1/2 cup raw walnuts
1/2 cup of sprouts (clover, alfalfa or broccoli is fine)
1/2 cup good cold-pressed olive oil
1tbsp apple cider vinegar
1tsp dijon mustard
sea salt & pepper to taste
Pre-heat oven to 400 degrees F
Roughly oil the skins of the beets with any old vegetable oil and place the beets on a baking sheet covered with foil for about an hour or until a knife easily slips into the beet.
Remove from the oven and allow them to cool completely. I roasted my beets on Sunday and when they were cool, wrapped them up in the foil I’d cooked them in and put them in the fridge until the next day.
When you are ready to assemble the salad:
Take the beets out and slip off their skins – they should come off really easily. Slice the beets into 1/4″ slices.
Arrange a bed of watercress on a pretty plate and lay the beet slices overlapping each other on top.
Crumble the cheese and sprinkle the walnuts over the salad. Finally add the sprouts and dress.