Sweet, quick-pickled beets, peppery watercress and the delicate licorice flavor of crunchy fennel make a healthy salad that artfully balances flavor, texture and color. Source: EatingWell Magazine, November/December 2014

EatingWell Test Kitchen
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Ingredients

Directions

  • Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add beets, cover and cook until tender, 10 to 12 minutes. Combine 2 tablespoons vinegar, 1 tablespoon syrup and a pinch of salt in a bowl. Stir in the beets. Refrigerate for at least 10 minutes and up to 2 days.

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  • To serve, whisk the remaining 2 tablespoons vinegar, 2 teaspoons syrup, 1/4 teaspoon salt, oil and pepper in a large bowl. Add watercress and sliced fennel; toss to coat. Arrange the beets around the edge of a platter and drizzle with 2 tablespoons of the pickling liquid. Mound the salad in the center. Top with pistachios and cheese. Garnish with chopped fennel fronds, if desired.

Tips

Make Ahead Tip: Prepare beets (Step 1); cover and refrigerate for up to 2 days.

Nutrition Facts

166 calories; 10.9 g total fat; 6 mg cholesterol; 276 mg sodium. 14.8 g carbohydrates; 4.3 g protein; Full Nutrition

Reviews (1)

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Rating: 5 stars
12/27/2016
I will make this again! It was DELICIOUS. I made it with goat cheese because I just think beets and goat cheese belong together. Very tasty VERY healthy! Read More