Watercress Salad with Beets and Basil

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



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


2 1/2 teaspoons red wine vinegar

1 Tablespoon Dijon mustard

2 Tablespoons olive oil

1 1/2 Tablespoons onion, finely chopped

Honey Tips

How Honey is Made

To make honey, bees drop the collected nectar into the honeycomb and then evaporate it by fanning their wings.


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.
Whisk until well blended. In a salad bowl toss the dressing with beets, watercress, radishes and basil. Serve immediately.
Serves: 4