Watercress-Beet Salad

  • 6Servings


  • 1/2 cup coarsely chopped walnuts
  • 2 large bunches watercress, coarse stems removed
  • 3 cups peeled and julienned cooked beets
  • 1 small red onion, thinly sliced


  • 1/4 cup raspberry preserves
  • 1/4 cup raspberry vinegar or balsamic vinegar
  • 1 Tbs. canola oil


Preheat oven to 375 degrees. Spread walnuts on baking sheet and toast in oven, stirring occasionally, until fragrant, about 7 minutes. Let cool.

In large bowl, combine watercress, beets, onion and toasted walnuts. Set aside.

Dressing: In small bowl, mix raspberry preserves, vinegar and oil until blended and smooth. Pour dressing over beet mixture, tossing to coat. Cover and let marinate at room temperature for 2 to 4 hours. Serve at room temperature.

Nutrition Information

  • Calories: 127
  • Carbohydrate Content: 11 g
  • Fat Content: 8 g
  • Fiber Content: 2 g
  • Protein Content: 3 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 246 mg