Watercress, Pistachio & Beet Salad

By dhoffmanlatter

Ingredients

• 1 pound medium beets, peeled and sliced into 1/4-inch rounds
• 4 tablespoons champagne vinegar or white-wine vinegar, divided
• 1 tablespoon pure maple syrup plus 2 teaspoons, divided
• Pinch of salt plus 1/4 teaspoon, divided
• 3 tablespoons extra-virgin olive oil
• 1/4 teaspoon ground pepper
• 10 cups watercress, trimmed
• 1 medium fennel bulb, trimmed, cored and thinly sliced; fronds reserved
• 1/4 cup coarsely chopped salted pistachios
• 1/4 cup crumbled feta or goat cheese

Preparation

Step 1

Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add beets, cover and cook until tender, 10 to 12 minutes. Combine 2 tablespoons vinegar, 1 tablespoon syrup and a pinch of salt in a bowl. Stir in the beets. Refrigerate for at least 10 minutes and up to 2 days.
To serve, whisk the remaining 2 tablespoons vinegar, 2 teaspoons syrup, 1/4 teaspoon salt, oil and pepper in a large bowl. Add watercress and sliced fennel; toss to coat. Arrange the beets around the edge of a platter and drizzle with 2 tablespoons of the pickling liquid. Mound the salad in the center. Top with pistachios and cheese