A great recipe from vegetables.co.nz
2 medium beetroot
2 handfuls watercress
1-2 Tbsp crumbly blue cheese
2 Tbsp French dressing
Place beetroot in saucepan, cover with water and bring to the boil. Reduce heat and simmer for 20-30 minutes or until tender. Cool and then peel skin off.
Slice beetroot into cubes or sticks.
Place watercress in a bowl or platter, add beetroot and cheese.
Drizzle with French dressing and serve.