Watercress, Pistachio and Beet Salad

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cook beets until tender, 10 to 12 minutes

Step 2

Combine 2 tablespoons vinegar, 1 tbsp syrup and a pinch of salt in a bowl and stir in the beets. Refrigerate for at least 10 minutes and up to 2 days

Step 3

So serve, whisk of the remaining 2 tablespoons vinegar, 2 teaspoons syrup, 1/4 teaspoon salt, oil and pepper in a large bowl

Step 4

Add Watercress and sliced fennel. Toss to coat

Step 5

Arrange the Beats around the edge of the platter and drizzle with 2 tablespoons of the pickling liquid

Step 6

Mound the salad in the center and top with pistachios and cheese

Step 7

Garnish with chopped fennel fronds if desired