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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


Recipe Summary test

40 mins


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

about 1 2/3 cups
166 calories; protein 4.3g; carbohydrates 14.8g; dietary fiber 3.8g; sugars 9.4g; fat 10.9g; saturated fat 2.2g; cholesterol 5.6mg; vitamin a iu 1340.9IU; vitamin c 20.8mg; folate 98.1mcg; calcium 104.8mg; iron 1.1mg; magnesium 36.8mg; potassium 544.2mg; sodium 276.3mg; thiamin 0.1mg; added sugar 3g.

1 1/2 vegetable, 2 fat