Latest favorite salad: Raw Beet and Watercress

We've made this salad at least 21 times.  It is so yummy, so gorgeous and so easy, we can't seem to stop ourselves from having it night after night and week after week.

This recipe comes from Mark Bittman:  Grate raw beets (use the food processor to avoid ruining everything within spattering distance) and toss with watercress or arugula.  Top with sherry vinaigrette and a little goat cheese.  

My notes:  Sometimes we use mixed greens.  Sometimes watercress.  Sometimes arugula.  We peel the raw beets and just use a hand grater to grate some gorgeous raw beets atop the greens.  Usually I'll grate a bit of red beet and a bit of yellow beet for colors that really pop.  Then we top with some high quality goat cheese that I crumble on.  I found this goat cheese at Russos that has herbs crusted on the edges and has a mild, creamy, slightly sharp flavor that we adore. We haven't found a sherry vinaigrette, but every vinaigrette that we've tried it with is divine. I never dreamed that raw beets would be so yummy.