Beet Carrot and Watercress Salad
Ingredients
- 4 medium-sized beets
- 1/2 cup sherry vinegar
- Coarse salt
- 1 tablespoon vegetable oil
- 4 small carrots, peeled and cut on the diagonal, 1/4-inch thick
- 2 tablespoons sugar
- 1 bunch watercress, washed and well-dried, bunch separated and thick stems removed
- 3 radishes, thinly sliced
- Freshly ground pepper
- Extra-virgin olive oil
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