Best Beet Fennel And Watercress Salad Recipes

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FENNEL AND WATERCRESS SALAD



Fennel and Watercress Salad image

This salad would be a welcome addition to any Thanksgiving or Christmas dinner table.

Provided by Anonymous

Categories     Salad     Vegetable Salad Recipes

Time 20m

Yield 20

Number Of Ingredients 10

½ cup chopped dried cranberries
¼ cup red wine vinegar
¼ cup balsamic vinegar
1 tablespoon minced garlic
1 ¼ teaspoons salt
1 cup extra virgin olive oil
6 bunches watercress - rinsed, dried and trimmed
3 bulbs fennel - trimmed, cored and thinly sliced
3 small heads radicchio, cored and chopped
1 cup pecan halves, toasted

Steps:

  • In a bowl, combine the cranberries, red wine vinegar, balsamic vinegar, garlic and salt. Whisk in the olive oil.
  • In a large salad bowl, combine the watercress, fennel, radicchio and pecans. Stir the vinaigrette and pour over salad. Toss well and serve at once.

Nutrition Facts : Calories 177.6 calories, Carbohydrate 8.9 g, Fat 15.4 g, Fiber 2.4 g, Protein 3.1 g, SaturatedFat 1.9 g, Sodium 201.8 mg, Sugar 3 g

BEET AND WATERCRESS SALAD



Beet and Watercress Salad image

Make and share this Beet and Watercress Salad recipe from Food.com.

Provided by ellie_

Categories     Vegetable

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 10

4 -6 beets, trimmed
3 tablespoons white wine vinegar
2 teaspoons whole grain mustard
1 tablespoon shallot, chopped
3/4 teaspoon kosher salt
1/2 teaspoon sugar
1/4 cup plus 2 tablespoons olive oil
1 bunch watercress, trimmed
1 head bibb lettuce, torn into 1-inch pieces
pepper

Steps:

  • Preheat oven to 425-degrees F.
  • Prepare 2 parchment - lined pieces of foil - divide beets between the two pieces of parchment. Fold in half, crimping edges to seal. Place packets on a baking sheet and roast for 1 hour 20 minutes - 1 hour, 30 minutes or until beets are tender. Cool and then peel beets. Cut into 1/2 inch thick wedges or rounds.
  • In a jar or bowl whisk together dressing ingredients (vinegar - sugar). Whisk in oil.
  • Arrange greens and beets on a platter or in a large salad bowl. Drizzle with dressing and season with pepper. Toss.

WATERCRESS SALAD WITH RAW BEETS AND RADISHES



Watercress Salad With Raw Beets and Radishes image

This colorful salad, made with peppery watercress, is easy to put together. Dressed only with lemon juice, a separate horseradish cream is passed at the table. Serve a small portion as a first course or a more generous amount as a main course for a light lunch.

Provided by David Tanis

Categories     salads and dressings, vegetables, appetizer, side dish

Time 30m

Yield 6 servings

Number Of Ingredients 10

1 raw medium red beet, peeled
1 raw medium golden beet, peeled
Salt and pepper
4 tablespoons lemon juice
2 teaspoons lemon zest
1/2 cup crème fraîche
2 tablespoons grated horseradish
6 ounces watercress, trimmed and cleaned
4 red radishes or a 3-inch length of daikon radish, thinly sliced
3 or 4 hard-cooked eggs (8 minutes)

Steps:

  • Season the beets: Slice red beet as thinly as possible with a mandoline or sharp knife and place in a small bowl. Slice golden beet and place in a separate bowl. Season each bowl with salt and pepper, 1 tablespoon lemon juice and 1/2 teaspoon lemon zest. Toss and leave to marinate for at least 10 minutes.
  • Make the horseradish cream: Put crème fraîche in a small serving bowl. Add horseradish, 2 tablespoons lemon juice and 1 teaspoon lemon zest. Season to taste with salt and pepper and set aside.
  • Make the salad: Place watercress in a low salad bowl or serving platter. Arrange seasoned beet slices over the cress and drizzle with any remaining lemon juice. Scatter radish slices over the salad and garnish with quartered or halved eggs. Sprinkle salad very lightly with salt. Serve the horseradish cream separately and add a spoonful to each serving.

Nutrition Facts : @context http, Calories 94, UnsaturatedFat 2 grams, Carbohydrate 6 grams, Fat 6 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 3 grams, Sodium 281 milligrams, Sugar 4 grams

BEET SALAD WITH WATERCRESS DRIZZLE



Beet Salad with Watercress Drizzle image

Provided by Ellie Krieger

Categories     appetizer

Time 55m

Yield 4 servings

Number Of Ingredients 8

4 medium beets, with root and about 1 inch of the green attached, if possible
1/4 cup walnut pieces
4 cup watercress, washed well and dried
3 ounces reduced-fat soft goat cheese
1/2 cup lowfat buttermilk
1 1/2 teaspoons white wine vinegar
1/4 teaspoon salt, plus more to taste
Freshly ground black pepper

Steps:

  • Put the beets into a steamer basket over a large pot of boiling water. Cover and steam for about 45 minutes or until beets are tender. Drain and let cool until you can handle them. Cut the ends off of the beets and peel them (the peel should rub off easily with a little help from a paring knife here and there). Cut the beets into large dice.
  • Toast the walnuts in a dry saute pan over medium-high heat for 3 minutes or until fragrant, and set aside.
  • Put the watercress, goat cheese, buttermilk, vinegar and salt into a food processor and process until smooth and creamy.
  • Put the beets on a serving dish, drizzle the watercress sauce on top and sprinkle with walnuts.

BEET, FENNEL AND WATERCRESS SALAD



Beet, Fennel and Watercress Salad image

Categories     Salad     Citrus     Vegetable     Side     Vegetarian     Fennel     Beet     Fall     Healthy     Vegan     Watercress     Bon Appétit     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 6

2 beet bunches with tops, tops reserved for Sunday Supper Macaroni and Cheese
1/4 cup fresh lemon juice
1 tablespoon plus 1 teaspoon honey
1/2 cup olive oil
2 watercress bunches, trimmed
2 fennel bulbs, trimmed, cut into strips

Steps:

  • Preheat oven to 375°F. Cut tops and root ends off beets. Wrap beets in aluminum foil and bake until tender, about 50 minutes. Cool slightly. Peel beets. Slice beets into rounds; stack rounds and cut into strips.
  • Combine fresh lemon juice and honey in small bowl. Gradually mix in olive oil. Season dressing to taste with salt and pepper. (Dressing can be prepared 1 day ahead. Wrap beets tightly and refrigerate. Cover dressing and let stand at room temperature.)
  • Place watercress in bowl and toss with enough dressing to coat. Arrange on platter. Top with fennel and then beets. Drizzle remaining dressing over.

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