Get ready to embark on a culinary journey that will revolutionize your salad game! This vibrant Beet, Fennel, and Watercress Salad is not just a dish, it's a symphony of colors, textures, and Mediterranean-inspired flavors that will make your palate dance with joy. Imagine a plate bursting with earthy roasted beets, crisp fennel, and peppery watercress, all brought together by a zesty lemon-olive oil dressing that will transport you to the sun-drenched coastlines of the Mediterranean.
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 2 medium beets, roasted and sliced
- 1 bulb fennel, thinly sliced
- 2 cups watercress
- 2 tablespoons lemon juice
- 3 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Begin by preparing the beets. If you haven't already roasted them, preheat your oven to 400°F (200°C). Wrap each beet in aluminum foil and place them on a baking sheet. Roast for about 45-60 minutes, or until they are tender when pierced with a fork. Once done, remove from the oven and let them cool. Once cool, peel off the skin and slice the beets into thin rounds.
- While the beets are roasting, prepare the fennel. Start by removing the fronds from the fennel bulb and setting them aside for garnish. Cut off the tough base of the fennel bulb and slice it thinly using a sharp knife or mandoline. Aim for paper-thin slices to ensure a delicate texture.
- Next, rinse the watercress thoroughly under cold water to remove any dirt or grit. Pat the watercress dry with a clean kitchen towel or use a salad spinner to remove excess moisture.
- In a small bowl, whisk together the lemon juice and olive oil until well combined. This will serve as your dressing. Season the dressing with salt and pepper to taste.
- In a large mixing bowl, combine the sliced beets, sliced fennel, and watercress. Drizzle the dressing over the salad and gently toss to combine, ensuring that the ingredients are evenly coated with the dressing.
- Once the salad is well mixed, taste and adjust the seasoning if necessary, adding more salt, pepper, or lemon juice according to your preference.
- Transfer the salad to a serving platter or individual plates. Garnish with the reserved fennel fronds for a touch of color and added flavor.
- Serve immediately and enjoy your fresh, vibrant Beet, Fennel, and Watercress Salad!
Tips
- Roasting Beets Like a Pro: Always wrap beets in foil individually to ensure even cooking and prevent moisture loss. Pro tip: Wear disposable gloves when peeling to avoid staining your hands!
- Fennel Slicing Technique: Use a mandoline or a very sharp knife to get paper-thin fennel slices. The thinner the slice, the more delicate and elegant your salad will look.
- Freshness is Key: Always use the freshest watercress you can find. Look for bright green leaves with crisp stems, and wash thoroughly to remove any grit.
- Dressing Hack: Whisk your lemon and olive oil dressing right before serving to prevent separation and ensure maximum flavor infusion.
- Make-Ahead Tip: You can roast the beets and slice the fennel a day in advance, but only dress the salad just before serving to keep the greens crisp and vibrant.
- Temperature Matters: Serve this salad slightly chilled or at room temperature to maximize the flavor profile and texture of each ingredient.
Nutrition Facts
Calories: 135kcal
Carbohydrates: g
Protein: 2g
Fat: 10g
Saturated Fat: g
Cholesterol: 0mg
