- Calories 208
- Fat 16g
- Sat fat 2.5g
- Cholesterol 5mg
- Sodium 646mg
- Protein 4g
- Carbohydrate 13g
- Sugar 6g
- Fiber 4g
- Iron 1mg
- Calcium 126mg
Watercress, Beet, and Fennel Salad
Paul Sirisalee
How to Make It
Step 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.
Step 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.
