By Lee & Lou Havlicek.
Lee & Lou Cook.
Summer is literally the salad days: We eat so many of them this time of year. The hotter it gets, the more beautiful the produce, the more appealing a bowl of cool, light lettuce and gorgeously fresh vegetables sounds. It’s light, it’s refreshing, it’s ready in a snap, and it’s really hard to get bored because the list of possible ingredient combinations goes on and on.
But sometimes, even in the summer, you want something a little more substantial. We have a few favorite salads like this that we make every summer—our Panzanella for one, and this Layered Beet and Goat Cheese Salad for another. It’s filling but not heavy and has the perfect balance of sweetness from the beets, tangy creaminess from the goat cheese, nuttiness from the walnuts, and bright crispness from the watercress.
Beets have been getting a much better rap these days—they’re all over menus and tables nearly everywhere you go in summer months—but if you have yet to be convinced, here’s the way to do it. These spectacular little gems (their rich color amazes us every time—it never gets old) are livened up when mixed with goat cheese and watercress.
If you’re thinking that watercress is that green stuff best picked off tiny sandwiches, we’re here to change your mind. It has a great bite to it, both in flavor and texture. It’s a little peppery and a lot refreshing and is totally unlike any other green. For some added crunch and nutiness, we added walnuts, which complement all of the flavors so nicely. Top it off with a balsamic reduction or your favorite vinaigrette and you’re done: one of the most beautiful salads you ever did see…
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