Ingredients
- 1 pound beets (about 2½ large), peeled and cut into ½-inch wedges
- 3 tablespoons olive oil
- Kosher salt and black pepper
- ¼ cup buttermilk
- 2 tablespoons mayonnaise
- 1 tablespoon chopped fresh herbs (such as chives, parsley, and dill)
- 1 bunch watercress (6 cups)
- 1 small bulb fennel, thinly sliced, plus ¼ cup chopped fennel fronds
- Toss the beets with the oil on a rimmed baking sheet; season with ¾ teaspoon salt and ¼ teaspoon pepper. Roast at 400°F until tender, 18 to 20 minutes. Let cool.
- Whisk together the buttermilk, mayonnaise, herbs, ½ teaspoon salt, and ¼ teaspoon pepper. Toss with the watercress, fennel, and beets. Sprinkle with the fennel fronds.