Sunday, May 10
Salad on Sunday: Beet Salad
If we were together today I would make this salad for us to share—all of your favorites in one recipe. Happy Mother's Day to you and all of my favorite moms in the States (we celebrated 'Mothering Day' in March).
Lots of love,
1 bunch watercress, coarse stems discarded
2 cooked beets, peeled, sliced
4 teaspoons extra-virgin olive oil
2 teaspoons balsamic vinegar
section of 1 grapefruit, peel and pith cut away with a serrated knife
1 ounce chilled fine-quality blue cheese, cut into small thin slices
fresh cracked pepper
coarse salt to taste
Divide watercress between 2 salad plates and top with beets. Drizzle each salad with 2 teaspoons of oil and 1 teaspoon of balsamic vinegar. Top each plate with grapefruit and blue cheese. Top with fresh cracked pepper, salt to taste and walnuts.