Nutrition per serving may change if servings are adjusted.
1 pound medium beets, peeled and sliced into ¼-inch rounds
4 tablespoons champagne vinegar or white-wine vinegar, divided
1 tablespoon pure maple syrup plus 2 teaspoons, divided
Pinch of salt plus ¼ teaspoon, divided
3 tablespoons extra-virgin olive oil
¼ teaspoon ground pepper
10 cups watercress, trimmed
1 medium fennel bulb, trimmed, cored and thinly sliced; fronds reserved
¼ cup coarsely chopped salted pistachios
¼ cup crumbled feta or goat cheese
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, ¼ 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.
166 calories;11 g fat(2 g sat); 4 g fiber; 15 g carbohydrates; 4 g protein; 98 mcg folate; 6 mg cholesterol; 9 g sugars; 3 g added sugars; 1,341 IU vitamin A; 21 mg vitamin C; 105 mg calcium; 1 mg iron; 276 mg sodium; 544 mg potassium
Vitamin C (35% daily value), Vitamin A (27% dv), Folate (24% dv)