Ingredients:
1 pound beets, trimmed, scrubbed
1/4 cup olive oil, divided
Salt and freshly ground black pepper to taste
1 onion, diced
1/2 fennel bulb, finely chopped
3 garlic cloves, minced
3 tablespoons minced fresh ginger
1 tablespoon maple syrup
1 tablespoon Dijon mustard
2 tablespoons apple cider vinegar
1/2 cup finely chopped fresh parsley
Zest and juice of 1 lemon
1 bunch watercress, stems removed
Handful of walnuts, toasted, coarsely chopped
Directions:
Preheat oven to 450 degrees F.
Place beets in a baking dish and drizzle with half of the oil. Season with salt and pepper. Cover dish with foil and bake for 45 minutes to 1 hour or until beets are tender.
When beets are cool enough to handle, scrub off skins using a paper towel, and cut into bite-sized pieces.
Heat remaining oil in a medium skillet over medium heat. Add onion and fennel and cook, stirring often, until vegetales are softened and golden.
Season onion mixture with salt and pepper, and add garlic and ginger.
Cook, stirring often, for 1 minute or until fragrant.
Transfer onion mixture to a large bowl. Add maple syrup, mustard, and
vinegar and stir well to combine.
Add beets, parsley, and lemon zest and juice. Season with salt and pepper.
Place watercress on a serving platter, toss beet salad, and pour over the watercress.
Top with walnuts and serve immediately.
