Watercress Salad with Beets and Basil

The intriguing combination of beets and watercress produces a colorful and delicious salad.

Ingredients

2 Tablespoons GOLDEN BLOSSOM HONEY
1 cup cider vinegar
2 Tablespoons red wine vinegar
1 pound small beets, trimmed
4 cups water
1 bay leaf
4 whole peppercorns
1 bunch watercress, stems removed
4 radishes, thinly sliced
1/2 cup fresh basil, chopped

Dressing:
2 1/2 teaspoons red wine vinegar
1 Tablespoon Dijon mustard
2 Tablespoons olive oil
1 1/2 Tablespoons onion, finely chopped

Directions

In a large pan mix together first 3 ingredients. Add beets, water, bay leaf and peppercorns. Cover and bring to boil. Reduce heat to low and cook for 1 hour, or until beets are tender.

Drain beets and rinse with cold water to cool. Peel beets and slice into thin wedges.

Dressing:
Whisk until well blended. In a salad bowl toss the dressing with beets, watercress, radishes and basil. Serve immediately.

Serves: 4


golden blossom honey product