Watercress, Beet, and Fennel Salad

Watercress, Beet, and Fennel Salad
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Serves 4| Hands-On Time: | Total Time:

Ingredients

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.
By June, 2012

Nutritional Information

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

Quick Tip

Fennel
To prep the fennel for slicing, trim the bottom and remove the tough outer layers of the bulb.

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