2 Bunches Watercress, Thick Stems Removed (6 Cups)
1 15 Oz. Can Whole Beets, Drained and Thinly Sliced
4-5 Tbsp. Lemon and Shallot Vinaigrette or Bottled Italian Vinaigrette
½ Cup Crumbled Feta (About 2 Oz.)
In a large bowl, toss the watercress and beets with the vinaigrette. Sprinkle with the feta. Add fresh beets to the salad by roasting them first. Drizzle them with olive oil, wrap in foil, and cook at 400 degrees until tender, about 1 hour. Peel when cool.
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