Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.



  • 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
  • Cholesterol Content 0 mg
  • Fat Content 8 g
  • Fiber Content 2 g
  • Protein Content 3 g
  • Saturated Fat Content 1 g
  • Sodium Content 246 mg
  • Sugar Content 0 g

Trending on Vegetarian Times