Watercress With Beets and Fennel

• 1 lb beet, peeled and cut into wedges
• 3 tablespoons olive oil
• kosher salt
• fresh ground black pepper
• 6 cups watercress
• 1 fennel bulb, sliced
• 12 cup buttermilk
• 14 cup mayonnaise
• 2 tablespoons fresh herbs, chopped (such as chives, parsley, and dill)
• 12 teaspoon kosher salt
• 14 teaspoon fresh ground black pepper

1. Preheat oven to 400 degrees F; toss beets with oil and season with salt and pepper.
2. Roast until tender 18 to 20 minutes; let cool.
3. In a serving bowl, toss watercress, fennel and beets.
4. Whisk together dressing ingredients OR place in a lidded glass jar and shake.
5. Drizzle 6 tablespoons of the dressing over the salad and toss well.

beet, olive oil, kosher salt, fresh ground black pepper, watercress, fennel bulb, buttermilk, mayonnaise, fresh herbs, kosher salt, ground black pepper

Taken from www.food.com/recipe/watercress-with-beets-and-fennel-480694 (may not work)