This salad has all your favorites- colorful beets, tart apples, crunchy radishes, and perfectly peppery watercress. Topped it with a zingy mustard vinaigrette and sunflower seeds. The perfect side dish or weekend lunch!
Cut stems off of watercress. Thoroughly clean and dry.
Arrange the sliced beets on a plate and top with the watercress.
Thinly slice the apple and the radishes. Immediately place in a medium-sized mixing bowl and top with the vinaigrette. Toss to combine.
Top the salad with the radish and apple mixture. Sprinkle on the sunflower seeds. Serve immediately.
In a small mixing bowl combine the shallot, Dijon mustard, lemon juice, vinegar, and a pinch of kosher salt. Whisk together to combine well. Slowly whisk in ½ cup extra-virgin olive oil. Season with salt and pepper to taste.
This recipe makes 4 appetizer or side dish portions or 2 main courses.
It is recommended to serve this salad right away but leftovers will keep in an airtight container in the fridge for 2 to 3 days.