Simple, Beautiful Beet Salad

• 1 head endive, washed and leaves separated (aka chicory)
• 1 bunch fresh watercress (or a mixture of the two) or 1 bunch arugula (or a mixture of the two)
• 1 leaf radicchio (optional) or 1 leaf red cabbage, shredded finely, to garnish (optional)
• 1 cup cooked beet, thinly sliced (may be canned)
• 4 tablespoons walnut oil (or any other flavored oil you prefer)
• 3 tablespoons raspberry vinegar
• 1 pinch sugar, to taste
• salt, to taste (optional)
• pepper, to taste (optional)

1. Wash salad greens and dry well.
2. Place several endive leaves on each of 4 plates, setting them in pattern like flower petals, with the ends meeting in the cetner of the plate.
3. Portion some watercress leaves in the center.
4. Place some beet slices decoratively in the cetner of the watercress, layering them neatly.
5. Garnish with some shredded radichhio or red cabbage, if desired.
6. Whisk together dressing ingredients, taste and adjust any seasonings as needed.
7. Spoon some dressing over each salad and serve any extra dressing in a small dish on the table.

fresh watercress, radicchio, walnut oil, raspberry vinegar, sugar, salt, pepper

Taken from www.food.com/recipe/simple-beautiful-beet-salad-101932 (may not work)