Special Shahi Beet & Watercress Salad
"Elevate your table with this regal fusion of earthy sweetness and peppery brilliance, finished with the creamy tang of feta and a signature Shahi crunch."
Instructions
Wash the beets thoroughly, then place them in a pot of boiling water. Cook until fork-tender, about 25–35 minutes depending on size.
Drain the beets and let them cool slightly. Peel off the skins, then finely chop the flesh.
Transfer the chopped beets to a serving bowl. Add the fresh watercress leaves and sprinkle the crumbled feta evenly over the top.
Scatter the quartered walnuts across the salad for added crunch.
In a small bowl, whisk together the olive oil, lemon juice, mustard powder, sugar, salt, and black pepper until well balanced and emulsified.
Drizzle the dressing over the salad and toss gently to combine, ensuring all ingredients are lightly coated. Serve immediately for the freshest flavor and texture.