By Kaylyn Elcock
Watercress, Pistachio and Beet Salad
7 steps
Prep:30minCook:10min
Updated at: Thu, 17 Aug 2023 03:16:02 GMT
Nutrition balance score
Great
Glycemic Index
49
Low
Glycemic Load
6
Low
Nutrition per serving
Calories167.1 kcal (8%)
Total Fat11.8 g (17%)
Carbs12.2 g (5%)
Sugars7.9 g (9%)
Protein5.3 g (11%)
Sodium216.1 mg (11%)
Fiber3 g (11%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
1 lbbeets
medium, peeled and sliced into 1/4 in rounds
4 Tbspchampagne vinegar
1 tablespoonmaple syrup
2 tspmaple syrup
¼ teaspoonsalt
3 TbspEVOO
¼ teaspoonsground pepper
10 cupswatercress
1fennel bulb
medium, trimmed and thinly sliced with the fronds reserved
¼ cupssalted pistachios
coarsely chopped
¼ cupscrumbled goat cheese
Instructions
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
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