Rustica Salad Recipe

Roast the beets

Preheat the oven to 400°F (200°C). Scrub beets, trim greens leaving 1/2" of stem, and peel if desired (peeling can be easier after roasting). Wrap each beet individually in foil with a drizzle of 1 teaspoon olive oil and a pinch of salt. Place on a baking sheet and roast 45–60 minutes, until tender when pierced with a skewer. Larger beets will take longer. Remove from oven and let cool in foil until manageable.

Cool and slice

Unwrap cooled beets, slip off skins with a paper towel if not peeled prior, and slice into 1/4" thick rounds or wedges. Set aside to cool to room temperature.

In a small bowl or jar, combine sherry vinegar, Dijon mustard, honey, minced garlic, lemon juice, salt, and pepper. Whisk or shake to combine. Slowly stream in 6 tbs extra-virgin olive oil while whisking (or add oil to jar and shake vigorously) until the dressing is emulsified. Taste and adjust seasoning — add a pinch more salt or 1/2 tsp honey if too sharp. Set aside at room temperature.

Prepare greens and vegetables: rinse watercress and baby gem leaves under cold water; spin or pat dry thoroughly. Trim cores from baby gem lettuce and separate into individual leaves. Slice Persian cucumbers and cut heirloom tomatoes into wedges. Place watercress and baby gem leaves in a large mixing bowl.

Dress the greens: Add 2–3 tablespoons of the vinaigrette to the bowl with greens and toss gently to coat. Start with less; you can add more to taste when plating.

Layer the salad: Arrange dressed greens on a serving platter or divide among 4 plates. Scatter sliced roasted beets, cucumber slices, and heirloom tomato wedges evenly over the greens.

Finish with feta and lemon: Crumble Bulgarian feta over the salad. Zest the reserved lemon over the top for brightness and squeeze the remaining lemon juice lightly over the salad if you want extra acidity. Drizzle 1 tbs extra-virgin olive oil over the whole salad and season with sea salt and freshly ground black pepper to taste.

Optional final toss and serve: If serving family-style, give a very gentle final toss at the table so beets and feta disperse. Serve immediately while the roasted beets are at room temperature for best texture contrast.