A healthy salad topped with beets and pecans.
4 cups watercress (one 4 oz. package)
1 small head radicchio
1 bulb fennel, stalks removed
4 yellow beets, peeled, cooked (or substitute red beets)
1/2 cup pecans
1/3 cup olive oil
1 oz. lemon juice
1 tbsp honey
Salt and pepper to taste
Step 1: Remove the longer stems from the watercress. Core radicchio and chop into small pieces. Cut the stems and the bottom stalk from the fennel. Grate into thin ribbons lengthwise. Cut the beets into quarters and then into thin wedges.
Step 2: Toast the pecans on a cookie sheet in the oven at 350°F until nicely browned, turning once to heat evenly.
Step 3: Combine all the salad ingredients in a large bowl.
Step 4: Mix the dressing thoroughly in a small bowl. Pour over the salad and toss well. Serve on individual salad plates with a few of the beet slices layered on top.