Beet, fennel and watercress salad
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Beet bunches with tops | |
| ¼ | cup | Fresh lemon juice |
| 1 | tablespoon | Plus 1 teaspoon honey |
| ½ | cup | Olive oil |
| 2 | Watercress bunches; trimmed | |
| 2 | Fennel bulbs; trimmed, cut into | |
| Strips | ||
| 6 | servings | |
Directions
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.
Bon Appétit November 1992
Per serving: 1074 Calories; 109g Fat (88% calories from fat); 4g Protein; 30g Carbohydrate; 0mg Cholesterol; 176mg Sodium NOTES : Epicurious
Posted to MC-Recipe Digest by shade <liveoak@...> on Apr 13, 1998