Our golden beet & watercress salad used golden beets from Yang’s Four Seasons, watercress from Seven Springs Farm, chèvre from Southern Sky Cheese, and cider vinegar from Bobbing for Apples

Serves: four as a side
Prep time: ~20 minutes

Ingredients

•  3 small golden beets, peeled 
• ½ tsp salt 
• ¼ tsp powdered native pepper 
• ~1 tbs cider vinegar 
• ~50ml EV olive oil 
• ~60gm chevre 
• ½ bunch of watercress, picked 

Method

• Dot the plate with small pieces of chèvre, making sure it’s at room temperature. Scatter over the picked watercress and finish with the olive oil.  
• Slice the peeled golden beets very thinly, best done on a mandolin. You want slices thin enough that they are almost transparent. Lay them flat across a serving plate in an even layer. 
• Mix the salt and native pepper together, then sprinkle over the beets. Drizzle with the cider vinegar and let the slices stand for 10–15 minutes. This step is important: the seasoning and vinegar will soften the beets down to the ideal al dente texture.