- 1/2 bunch watercress, coarse stems discarded
- 1 grapefruit, peel and pith cut away with a serrated knife and sections cut free from membranes
- 1 ounce chilled fine-quality blue cheese, cut into small thin slices
- 2 peeled cooked beets, grated coarse (about 1 cup)
- 4 teaspoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- coarse salt to taste
- coarsely ground pepper to taste
- Divide watercress between 2 salad plates and arrange grapefruit sections and cheese decoratively on top. In a small bowl toss together beets, 2 teaspoons oil, and vinegar and divide between salads. Drizzle salads with remaining oil and season with salt and pepper.