Watercress and striped beet salad with pomegranate dressing recipe

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Pomegranate molasses (available in specialty grocery stores or online) is simply pomegranate juice and sugar that has been reduced to a thick syrup. Its slightly sweet and tangy flavor perfectly balances the crisp and spicy watercress in this salad. I prefer to use watercress, not upland cress, as its firm texture holds up better to the dressing. If you can’t find a striped, or Chioggia, beet, use a yellow beet instead. The dressing can be made up to two days in advance.

  • Yield: 4 Servings

Ingredients

  • 2 tablespoons olive oil
  • 1 tablespoon pomegranate molasses
  • 1 teaspoon toasted poppy seeds
  • ½ teaspoon honey
  • Kosher salt and freshly ground black pepper
  • 1 small bunch watercress, thick stems discarded
  • 1 small striped beet, halved and thinly sliced
  • ½ small fennel bulb, thinly sliced
  • ½ cup roasted pistachios, coarsely chopped
How to Make It
  1. Whisk together the oil, pomegranate molasses, poppy seeds, and honey in a bowl. Season with salt and pepper.
  2. Arrange the watercress, beet, fennel, and pistachios on a serving platter. Drizzle with the dressing.
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