Beet Fennel And Watercress Salad Recipes

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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 SALAD WITH GOAT CHEESE, WATERCRESS AND SHALLOT THYME DRESSING



Beet Salad with Goat Cheese, Watercress and Shallot Thyme Dressing image

Beets are so humble. They may look funny raw but they're really diamonds in the rough. Their incredible color and flavor never cease to astound me. I dress the beets up with complementary ingredients that serve to make their flavor shine without overpowering. Beets are special and should be the only star on the stage.

Provided by Dave Lieberman

Categories     side-dish

Time 1h5m

Yield 10 to 12 servings

Number Of Ingredients 9

8 medium or 12 small beets
1/3 cup olive oil
1 large shallot, finely chopped
Juice of 1 lemon
Leaves from about 10 sprigs thyme
3 good pinches salt
10 grinds fresh black pepper
1 large bunch watercress
4 tablespoons cold goat cheese

Steps:

  • Cook beets in water to cover until tender, about 40 to 45 minutes. Drain the beets and set aside to cool.
  • For the dressing, whisk together olive oil, shallot, half the lemon juice, the thyme, salt and pepper. Set aside.
  • While the beets are cooling, wash the watercress and trim the thicker stems from the leaves. Spread the trimmed watercress out over some paper towels to dry.
  • When the beets are cool enough to handle, use a paring knife to peel off the beets skins, they should come off very easily.
  • Cut the beets into quarters lengthwise and then those pieces in half crosswise.
  • Place the beets and watercress in separate bowls. Divide the dressing between the 2 bowls. Toss the watercress and beets until evenly coated with the dressing.
  • Spread the watercress out on a serving platter to make a bed for the beets. Crumble the cold cheese into the beets and toss gently. Spread the beets over the bed of watercress and sprinkle with remaining lemon juice. Serve immediately.

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

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

FENNEL, WATERCRESS & PINE NUT SALAD



Fennel, watercress & pine nut salad image

Marinating the fennel with an orange dressing gives this salad a delicious, fresh zing from Lesley Waters

Provided by Lesley Waters

Categories     Dinner, Side dish

Time 5m

Number Of Ingredients 5

juice 1 small orange
3 tbsp olive oil
1 large head fennel, halved and thinly sliced
handful watercress
50g toasted pine nut

Steps:

  • In a large bowl, whisk the orange juice and oil together with a fork and season to taste. Add the fennel and toss to coat. Leave to marinate for 10 mins if you have time.
  • Just before serving, tip the watercress and pine nuts into the bowl and toss well to combine.

Nutrition Facts : Calories 171 calories, Fat 17 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.03 milligram of sodium

FENNEL, BEET AND ORANGE SALAD WITH CUMIN VINAIGRETTE



Fennel, Beet and Orange Salad With Cumin Vinaigrette image

One of the things I love best about this refreshing salad is that it doesn't wilt, making it a a great choice for a potluck or a buffet. There's a nice contrast of textures going on, with the crunchy fennel, soft beets and juicy oranges. The dish has Moroccan overtones, with the combination of oranges and beets, and the cumin in the dressing.

Provided by Martha Rose Shulman

Categories     dinner, lunch, vegetables, appetizer, side dish

Time 15m

Yield Serves 6

Number Of Ingredients 11

2 medium beets, roasted peeled, halved and cut in thin half-moons
2 medium fennel bulbs (about 1 1/4 to 1 1/2 pounds), trimmed, quartered, cored and sliced very thin across the grain
1 navel orange, peeled, pith cut away, and cut in thin rounds or sections
2 tablespoons chopped fresh mint
1 tablespoon chopped cilantro
2 tablespoons lemon or lime juice
1/4 teaspoon sugar
1/2 teaspoon lightly toasted cumin seeds, crushed
Salt to taste
1 small garlic clove, puréed (optional)
1/4 cup extra-virgin olive oil

Steps:

  • Combine beets, fennel, orange slices or medallions, mint and cilantro in a large salad bowl.
  • Whisk together lemon or lime juice, sugar, cumin, salt, optional garlic and olive oil. Toss with the salad and serve.

Nutrition Facts : @context http, Calories 139, UnsaturatedFat 8 grams, Carbohydrate 14 grams, Fat 9 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 399 milligrams, Sugar 8 grams

BEET AND FENNEL SALAD WITH GOAT CHEESE



Beet and Fennel Salad with Goat Cheese image

Delicious doesn't have to be hard with this simple salad from Gaby Dalkin of What's Gaby Cooking.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 1h20m

Yield 8

Number Of Ingredients 9

2 red beets
2 golden beets
2 cups mache (lamb's lettuce)
½ cup crumbled goat cheese
1 avocado - peeled, pitted, and cut into thin strips or wedges
½ fennel bulb, trimmed and thinly shaved
2 tablespoons basil vinaigrette
Pepitas for garnish
Reynolds Wrap® Aluminum Foil

Steps:

  • Preheat the oven to 400 degrees F. Slice off the beet leaves close to the tip of the beet. Discard the beet greens. Scrub the beets thoroughly, and then loosely wrap each one in foil.
  • Transfer the wrapped beets to baking sheet lined with Reynolds Wrap® Aluminum Foil. Roast for 50-60 minutes. Check the beets every 20 minutes or so. If they are starting to look dry or are scorching on the bottoms, dribble a tablespoon of water over the beets before rewrapping. Beets are done when a fork or skewer slides easily to the middle of the beet.
  • Cool the beets until they can comfortably be handled. Hold one of the beets in a paper towel and use the edges to rub the skin away. The skin should peel away easily; if it doesn't, the beets likely need to cook for a little longer. Slice the peeled beets into wedges.
  • Combine the beet wedges, mache, goat cheese, avocado, and shaved fennel on a large serving platter and drizzle with basil vinaigrette. Sprinkle the pepitas on top and serve immediately.

Nutrition Facts : Calories 106.3 calories, Carbohydrate 8.9 g, Cholesterol 6.9 mg, Fat 6.9 g, Fiber 3.5 g, Protein 3.7 g, SaturatedFat 2.4 g, Sodium 144.8 mg, Sugar 4.3 g

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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