Geitost and Golden Beet Stacks on Watercress Salad

Directions

1. Steam beets until tender. When cool enough to handle, remove the skins and trim the bottom, creating a flat base. Refrigerate until complete cooled.
2. Meanwhile, cut geitost into circles similar in diameter as the beets. This can be easily done using a clean lid of a milk carton or olive oil as a cutter.
3. When ready to serve, slice the beets into fifths, and layer with the slices of geitost. Set aside while preparing the salad.
4. Trim the watercress and wash and dry the leaves and thin stems. Make the dressing by vigorously stirring together the vinegar, oil, salt, and pepper with a fork until emulsified. Toss the watercress with the dressing and arrange on a platter. Make beds for the beets and place them on the platter.