- 2 cups of watercress
- 3 medium size beets sliced in rounds
- 1/2 cup of toasted chopped walnuts
- 1/3 cup of crumbled feta
- 1/4 olive oil
- 3 tbsp of balsamic vinegar
- 2 tbsp of Dijon mustard
In a large plate, arrange the watercress, beets, walnuts and feta. In a bowl mix the dressing ingredients and drizzle over the salad.