Recipe information
Yield
Serves 6
Ingredients
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
Preparation
Step 1
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.
Step 2
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.)
Step 3
Place watercress in bowl and toss with enough dressing to coat. Arrange on platter. Top with fennel and then beets. Drizzle remaining dressing over.
