Yummy Recipe of the Week: Watercress and Beet Salad.

Remember when I told you all that I was going to share with you some of my favorite recipes from the Kind Diet? I bet you thought I would forget all about that didn't you? Well, look at me making good on my promise! I am about to share with you my absolute favorite new recipe, a watercress and beet salad. Honestly, who knew beets were so good, so good for you, and so easy to make? Um, I sure didn't! I found this salad last week and we have had it every night since (seriously.) It really is the perfect side dish to any meal. Since we are not vegans, cheese I heart you, I added in some goat cheese. The recipe can be done either way.

Watercress, Beet, and Heirloom Tomato Salad. 

Ingredients for 2
2 medium beets
1 bunch watercress, tough stems removed
1 tomato, preferably an heirloom variety, cut into bite-size pieces
1 tablespoon olive oil
Juice of 1 lemon
Fine sea salt
Freshly ground black pepper
Goat cheese if you love it as much as I do. 
Preheat the oven to 425f. Wrap the beets in foil, and roast 40 to 60 minutes or until you can easily pierce them with a skewer. Allow the beets to cool a bit, then slip off the skins and slice the beets into quarters from root to stem or slice as I did.
Combine the beets, watercress, and tomato in a salad bowl. Mic the olive oil and lemon juice together, and pour over the salad; mix well. Add a couple pinches of salt and a little pepper to taste. Toss again and serve. If preferred top with a few slices of goat cheese.