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From Edible Seattle May/June 2010
Recipe courtesy Delancey
The vinaigrette comes together in moments, but needs to rest for 30 minutes for the flavors to blend.
Serves 4 | start to finish: 1 hour
For the vinaigrette:
1 medium shallot, minced
2 tablespoons Banyuls or sherry vinegar
1 medium garlic clove
Kosher salt
1/4 cup olive oil
For the salad:
4 fist-sized beets
4 handfuls wild watercress
Ricotta salata
Combine the shallot and vinegar in a small bowl. If the vinegar does not completely moisten the shallot, add a small splash more. Chop the garlic finely, season it with a pinch of salt, and then smash it to a paste under the side of your knife. Add to the bowl with the shallots and vinegar. Set aside at room temperature for at least 30 minutes.
Add the olive oil and a pinch of salt, and whisk well. Taste, and adjust for salt. If the shallot is too strong, you can counter its bite with a pinch of sugar. This vinaigrette should taste bright, but if it’s too acidic, you can add a splash of oil.
Meanwhile, start the beets. Preheat the oven to 400 degrees. Wrap the beets individually in aluminum foil, and place them on a baking sheet. Roast for about 45 minutes, or until they are tender and their skins slip off easily.
Cool slightly; then remove their skins by rubbing each beet in a kitchen towel. (This is an incredibly easy way to remove beet skins, but be sure to use an old towel; it will get stained!) Cool to room temperature, and then slice each beet into thin wedges.
Put the wild watercress in a large bowl, add a spoonful of vinaigrette, and toss very gently (ideally with your hands). The watercress should be only lightly dressed. Divide it evenly among four serving plates.
Put the beets in the same bowl, and toss with more vinaigrette. Divide the beets among the plates, mounding them up on top of the watercress. Crumble a generous amount of ricotta salata on top of each, and serve immediately.
*Vegetarian
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