Watercress With Beets and Fennel |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From Real Simple magazine. You will have leftover dressing. Ingredients:
1 lb beet, peeled and cut into wedges |
3 tablespoons olive oil |
kosher salt |
fresh ground black pepper |
6 cups watercress |
1 fennel bulb, sliced |
1/2 cup buttermilk |
1/4 cup mayonnaise |
2 tablespoons fresh herbs, chopped (such as chives, parsley, and dill) |
1/2 teaspoon kosher salt |
1/4 teaspoon fresh ground black pepper |
Directions:
1. Preheat oven to 400 degrees F; toss beets with oil and season with salt and pepper.
2. Roast until tender 18 to 20 minutes; let cool.
3. In a serving bowl, toss watercress, fennel and beets.
4. Whisk together dressing ingredients OR place in a lidded glass jar and shake.
5. Drizzle 6 tablespoons of the dressing over the salad and toss well.
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