Roasted Beetroot Salad W Goat Cheese + Watercress Salad

• PROVISIONS
• 1 bunch baby beetroot
• 100g goats cheese
• Olive oil
• Salt & freshly cracked pepper
• WATERCRESS DRESSING
• 1 bunch watercress
• 1 tsp salted capers, rinsed
• 1/4 cup pistachios
• 1 tsp Dijon Mustard
• 1 tsp cider vinegar
• 1/4 cup extra virgin olive oil

1. Preheat oven to 220 u0b0C.
2. Wash and trim the tops of your beetroot. Place beetroot in a backing tray, drizzle with a little olive oil, and season with salt & pepper. Roast for 20 minutes, or until tender. When beetroot is cool enough to handle, peel the skin, cut in half.
3. With your watercress, rinse, chop off the top half of the watercress, arrange leaves on your serving dish. Place the remaining watercress stems into a food processor along with your capers, pistachios, Dijon mustard, cider vinegar, olive oil and pepper. Pulse until combined and chunky.
4. To assemble, arrange your goat's cheese and beetroot on top of the watercress leaves, then spoon over your dressing. Enjoy.rnShare

baby beetroot, goats cheese, olive oil, salt, dressing, watercress, capers, ubc, mustard, vinegar, ubc

Taken from food52.com/recipes/31550-roasted-beetroot-salad-w-goat-cheese-watercress-salad (may not work)