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


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.


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

Nutrition Facts

166 calories; total fat 10.9g 17% DV; saturated fat 2.2g; cholesterol 6mg 2% DV; sodium 276mg 11% DV; potassium 544mg 15% DV; carbohydrates 14.8g 5% DV; fiber 3.8g 15% DV; sugar 9g; protein 4.3g 9% DV; exchange other carbs 1; vitamin a iu 1341IU; vitamin c 21mg; folate 98mcg; calcium 105mg; iron 1mg; magnesium 37mg; thiaminmg; added sugar 3g.

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Rating: 5 stars
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