Watercress, Beet, and Fennel Salad

Watercress, Beet, and Fennel Salad
Paul Sirisalee
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preparation
20
minutes
cooking
30
minutes
Serves 4

Ingredients

1
pound
beets (about 2 1/2 large), peeled and cut into 1/2-inch wedges
3
tablespoons
olive oil
kosher salt and black pepper
1/4
cup
buttermilk
2
tablespoons
mayonnaise
1
tablespoon
chopped fresh herbs (such as chives, parsley, and dill)
1
bunch watercress (6 cups)
1
small bulb fennel, thinly sliced, plus 1/4 cup chopped fennel fronds

Directions

  1. Heat oven to 400° F. On a rimmed baking sheet, toss the beets with the oil; season with ¾ teaspoon salt and ¼ teaspoon pepper. Roast until tender, 18 to 20 minutes.
  2. In a large bowl, whisk together the buttermilk, mayonnaise, herbs, ¼ teaspoon salt, and ⅛ teaspoon pepper. Add the watercress, fennel, and beets and toss to coat. Sprinkle with the fennel fronds.

 

Sue Li
June 2012

Nutritional Information

  • Per Serving
  • Calories 208
  • Fat 16 g
  • Sat Fat 2.5 g
  • Cholesterol 5 mg
  • Sodium 646 mg
  • Protein 4 g
  • Carbohydrate 13 g
  • Sugar 6 g
  • Fiber 4 g
  • Iron 1 mg
  • Calcium 126 mg
What does this mean? See Nutrition 101.

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