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Watercress, Beet, and Fennel Salad

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



  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

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

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.