Beet, watercress and feta salad

Beets will stain a salad, so it is important that they be tossed separately. We always prefer to toss ingredients separately when there are heavy ingredients such as potatoes that will sink to the bottom.

• 1/2 bunch watercress, tough stems removed
• 2 medium beets, cooked
• 2 medium potatoes, peeled and boiled
• 3 ounces feta cheese, crumbled

Vinaigrette

• 5 tablespoons olive oil
• Juice of 1/2 orange
• 2 tablespoons balsamic vinegar
• 1 garlic clove, crushed
• Salt to taste
• Freshly milled pepper to taste

METHOD

 

Dice beets in 1/2 inch dice. Set aside. Dice potatoes in 1/2 inch dice.

Put watercress in serving bowl and toss with 1/3 vinaigrette. Toss potatoes and beets separately, with remaining vinaigrette. Sprinkle potatoes and beets over watercress. Top with feta cheese.

Vinaigrette: Whisk all ingredients together. Use immediately.

Serves: 2 - 4

 

This recipe from www.inmamaskitchen.com

Contributor: Meryl Grebe

back to Meryl's Valentine menu

back to article on salads - lots of recipes

more balsamic vinegar recipes

top of page