Rating: 3.5 stars
14 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 7
  • 2 star values: 0
  • 1 star values: 0
  • 14 Ratings

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Credit: Paul Sirisalee

Recipe Summary

total:
30 mins
hands-on:
20 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

208 calories; fat 16g; saturated fat 2.5g; cholesterol 5mg; sodium 646mg; protein 4g; carbohydrates 13g; sugars 6g; fiber 4g; iron 1mg; calcium 126mg.
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