Beet Salad with Watercress and Fresh Pecorino

Name: Beet Salad with Watercress and Fresh Pecorino
Cook time: 20 min
Yield: 8
Ingredients: 2 pounds small beets (preferably Chioggia), 1/4 pound peeled and very thinly sliced on a mandoline; 3/4 cup extra-virgin olive oil, plus more for rubbing; Salt and freshly ground black pepper; 1/4 cup fresh orange juice; 1/4 cup white balsamic vinegar; 3 bunches watercress (6 ounces each), thick stems discarded; 6 ounces young Pecorino cheese, such as Toscano or Sardo, shaved

Beet Salad with Watercress and Fresh Pecorino was pinched from <a href="http://www.foodandwine.com/recipes/beet-salad-with-watercress-and-fresh-pecorino" target="_blank">www.foodandwine.com.</a>

"Seattle chef Ethan Stowell uses beets two different ways in this recipe. He roasts some of them, giving the salad a sweet flavor, and he thinly shaves the rest for a fresh, earthy crispness...."

INGREDIENTS

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2 pounds small beets (preferably Chioggia), 1/4 pound peeled and very thinly sliced on a mandoline

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3/4 cup extra-virgin olive oil, plus more for rubbing

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Salt and freshly ground black pepper

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1/4 cup fresh orange juice

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1/4 cup white balsamic vinegar

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3 bunches watercress (6 ounces each), thick stems discarded

•

6 ounces young Pecorino cheese, such as Toscano or Sardo, shaved

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