Beets Salad

INGREDIENTS

 

  • 2 beets
  • 3 endives
  • 2 cups watercress leaves
  • 1 tbsp. Ancestral vinegar
  • 1 shallot, chopped
  • 1 tsp. Dijon mustard
  • 1 pinch sugar
  • ¼ cup olive oil
  • salt and pepper

 

In a microwave oven, cook beets in a little bit of water for about 12 minutes; let cool, peel and slice. Mix endives, beets and watercress in a salad bowl. In another bowl, mix the other ingredients and pour in oil gradually. Sprinkle on salad.