BEET SALAD WITH ROSEMARY BALASAMIC DRESSING AND GOAT CHEESE
Ingredients for 4 servings:
1 bunch of beets, trimmed to 1" greens and scrubbed
1/4 cup rosemary oil, divided
kosher salt and freshly ground pepper
1 + tablespoons balsamic vinegar
1 teaspoon fresh rosemary leaves, minced, divided
1 bunch watercress, rinsed and trimmed
4 ounces fresh goat cheese at room temperature
Steam the beets, whole, until a knife pierces them easily, 30-45 minutes. Cool in cold water, peel, and cut in julienne pieces. Toss the pieces in a bowl with 2 tablespoons rosemary oil and 1/4 teaspoon salt. Sprinkle on the balsamico, a few grinds of pepper, and half the minced rosemary. Toss again, taste and adjust seasonings.
At serving time, toss the watercress leaves with the remaining rosemary oil and salt. Divide among the plates. Place a mound of beets in the center of each serving. Top with a thick slice of goat cheese and sprinkling of fresh rosemary.