Beet and Watercress Salad with Walnut Vinaigrette
1 bunch beets (about 3 medium)
1 Tablespoon red wine vinegar
1 Tablespoon olive oil
1/4 teaspoon salt
2-3 bunches of watercress, cleaned and large, tough stems
1. Remove leaves and stems from beet and rinse well. Place
beets in pot with enough cold water to cover. Bring to a boil, re- duce heat and
simmer, covered, until beets are fork tender, about 45 minutes.
2. When beets are done cooking, drain and allow to cool
slightly before removing skin. While they are still warm, cut into 1/2" dice and
toss with vinegar, oil and salt. Allow to cool completely before serving (may be
prepared 1-2 days ahead).
3. To serve, place a generous handful of watercress on each
salad plate. Place a mound of prepared beets in center of plate and drizzle with