Watercress, Beet, and Fennel Salad

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Photo by Paul Sirisalee
Watercress, Beet, and Fennel Salad 3.7 14 5 1
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  • Serves 4
  • Hands-On Time
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 208 calories
    • 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

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.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. 

Ingredients

  1. Check 1 pound beets (about 2 1/2 large), peeled and cut into 1/2-inch wedges
  2. Check 3 tablespoons olive oil
  3. Check kosher salt and black pepper
  4. Check 1/4 cup buttermilk
  5. Check 2 tablespoons mayonnaise
  6. Check 1 tablespoon chopped fresh herbs (such as chives, parsley, and dill)
  7. Check 1 bunch watercress (6 cups)
  8. Check 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.

 

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