Rustica Recipe

Roast or boil beets

Preheat oven to 400°F (200°C) if roasting. Scrub beets clean and trim tops and roots. Wrap each beet in foil with a drizzle of olive oil and a pinch of salt, or place whole beets in a pot and cover with water to boil. Roast for 45–60 minutes (depending on size) until tender when pierced with a knife, or simmer boiling beets for 30–45 minutes until fork-tender. Allow to cool until they can be handled.

Peel and slice beets

When beets are cool, rub off skins with paper towels or peel with a paring knife. Slice beets into 1/4-inch (6 mm) thick rounds or wedges. Set aside to cool completely.

Prepare greens and vegetables

Wash and dry watercress and baby gem lettuce thoroughly (use a salad spinner). Halve baby gem lettuce heads lengthwise. Trim Persian cucumbers and slice thinly on the bias. Quarter or wedge the heirloom tomatoes depending on size. Place watercress and baby gem lettuce in a large shallow serving bowl or platter; arrange cucumber slices and tomato wedges around and atop the greens.

Make the lemon vinaigrette

In a small bowl or jar combine lemon zest (from the whole lemon) and the juice, 4 tbsp extra-virgin olive oil, 1.5 tbsp red wine vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1/2 tsp minced garlic, 3/4 tsp sea salt, and 1/2 tsp freshly ground black pepper. Whisk vigorously or shake in a jar until emulsified and slightly thickened. Taste and adjust seasoning—add more lemon or honey to balance acidity if needed.

Assemble the salad

Scatter the sliced beets over the arranged greens and vegetables. Crumble the Bulgarian feta evenly across the salad. Sprinkle the toasted walnuts if using. Drizzle the vinaigrette evenly over the salad — start with about 3/4 of the dressing and reserve the rest to offer at the table to avoid overdressing.

Finish and serve

Gently toss or let diners toss on their plates so delicate watercress and baby gem maintain texture. Adjust seasoning with a final pinch of sea salt and a crack of black pepper if needed. Serve immediately.