Geitost and golden beet stacks on watercress salad

Delight in the harmonious blend of geitost and golden beets atop a bed of fresh watercress. A taste sensation awaiting your next meal.

Ingredients:

• 4 small golden beets of similar size and shape
• 16 thin slices of geitost (Norwegian brown goat cheese)
• 1 bunch watercress
• 1 tablespoon white balsamic vinegar
• 1 tablespoon walnut oil

Instructions:

1. Cook the beets by steaming them until they are soft. Once they have cooled down, peel off the skins and trim the ends to create a flat surface. Chill in the refrigerator until they are completely cold.
2. While waiting, slice the geitost into rounds that are the same size as the beets. You can use a clean lid from a milk carton or a cookie cutter to easily achieve this.
3. When you are ready to plate, cut the beets into five pieces and stack them with the geitost slices. Set aside as you prepare the salad.
4. Prepare the watercress by trimming it and washing and drying the leaves and delicate stems. Whisk together the vinegar, oil, salt, and pepper until well combined to make the dressing. Toss the watercress with the dressing and place on a serving platter. Create spaces for the beet and geitost stacks on the platter.

Summary:

• Calories: 849 kcal
• Fat: 62 g
• Protein: 48 g
• Carbs: 28 g
• Potassium: 1206 mg
• Magnesium: 116 mg