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

Honey Flavors and Colors

Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.


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