Winter is nearly over–at least I think so.

This week is another no-frills recipe that should come together pretty quickly. I saw watercress in the store, and got a little excited, but since it’s harder to find you can easily sub in spinach or arugula. Combine those as I describe below, and you’re already half-way done. 

Next, caramelize some shallots on med or low heat, grind them into a paste, and combine with oil, vinegar, honey and mustard for a simple vinaigrette.

Think of this salad as an appetizer for what’s to come in the next few weeks. I’ll give you a hint: it involves awesome food, and that mortar…

Let’s cook.

You’ll need:

3-4 Golden Beets

2 Shallots, sliced thinly

2 Cloves of Garlic, minced

2 Cups Watercress

1/2 Cup Parsley, chopped

1/4 Cup Pine Nuts, toasted

1/4 Cup Grated Parmesan

1 Tbs Dijon Mustard

2 Tbs Cider Vinegar

1 Tbs Honey

1 Tbs Capers, crushed

3 Tbs Olive Oil

1 Tsp Dried Mint

1 Tsp Dried Oregano

Salt and Pepper to taste

1. Boil beet roots in heavily salted water for 10-15 minutes, then drain, cool, and peel. Mince, season, and drizzle with half of the olive oil.
2. Caramelize shallots in a small pan on medium heat, cool, then crush or blend into a paste. Combine with garlic, mustard, capers, dried herbs, honey, and black pepper, then thin with olive oil and vinegar.
3. Combine watercress, parmesan, and pine nuts in a large bowl, season to taste, and add vinaigrette from step two.
4. Serve with minced beets.

Done.