Geitost And Golden Beet Stacks On Watercress Salad

1. 1

   Steam beets until tender. When cool enough to handle, remove the skins and trim the bottom, creating a flat base. Refrigerate until complete cooled.

2. 2

   Meanwhile, cut geitost into circles similar in diameter as the beets. This can be easily done using a clean lid of a milk carton or olive oil as a cutter.

3. 3

   When ready to serve, slice the beets into fifths, and layer with the slices of geitost. Set aside while preparing the salad.

4. 4

   Trim the watercress and wash and dry the leaves and thin stems. Make the dressing by vigorously stirring together the vinegar, oil, salt, and pepper with a fork until emulsified. Toss the watercress with the dressing and arrange on a platter. Make beds for the beets and place them on the platter.

* Per serving · 4 servings · Values may vary.