Yup! You heard us, beet and watercress together at last. This salad was actually an accident, we intended to use arugula but it was almost three times the price as watercress so we quickly changed our minds. Watercress has such a peppery flavor that we knew it would fit in just fine. Add some goat feta, a handful of mint, and a vinegar dressing and we had ourselves a killer spring salad suitable to gluten sensitivity folks.
To our lactose sensitive friends: you may have already tried goat cheese, and know that like other lactose sensitive folks it sits well with you because most (but not all) of the lactose is lost during the fermentation process. But if it doesn’t agree with you or you’re not ready to give it a try, you could opt for a low-lactose, soft sheep cheese or just skip the cheese altogether – this salad will still be delicious!
Makes: salad for 4-6 people
8 small beets, skin removed and chopped into bite sized chunks
1/2 cup of fresh, organic mint
1 head of live, organic watercress, stems removed
1 cup goat feta
1 tbsp extra virgin olive oil
1 tsp white wine vinegar
1/4 lemon juice, freshly squeezed
salt & pepper to taste
Mix all ingredients together and love!