Use a variety of beets for this salad to highlight the amazing taste and goodness of beets, use yellow, rainbow, and the beetroots.
Cook the beets in seasoned, boiling water, separately till al dente, remove cool then drain. You do not want the red to dye the yellow beets
Peel and trim the stalks to approx. ½ inch.
Create an emulsion by adding the mustard to a bowl, the vinegar, and oil, whisking continuously. Season to taste.
Combine the cress and the tomatoes into a bowl with the yellow beets, and some dressing. Mix together so the dressing covers all ingredients.
Arrange on a board, then top with the red beets.
Crumble the feta over the top, and drizzle some more dressing over the salad.
Finish off with a sprinkle of Dukkah.

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