We both have a serious love for beets and often resort to making this salad when we are feeling a bit homesick, as we did this trip while in Otavalo, Ecuador. Part of the fun is the anticipation, as the pickled beets and radishes get better as they soak. First, boil the beets until soft, approximately 30 minutes. It works best to cut them into chunks but leave the skins on, as they peel off easily after boiling. After boiling and peeling the beets, cut them up into smaller pieces and put them into a container that can be covered. Slice up the fresh radishes into thin rounds and put them into a separate container. To both, add the chosen vinegars, water, a liberal dosing of sugar, though this amount depends on how many beets you are preparing, fresh dill, salt and pepper to taste. Let these two mixtures soak in the refrigerator for 8 - 12 hours. To prepare the final salad, drain these two mixture and combine. Add fresh watercress lightly dressed with a lemon olive oil, freshly sliced radish rounds, salt and pepper (if desired) and goat cheese. The pickling liquids left on the beets and radishes serve as the main dressing.
Home Cook Book