Prep: 20 minutes; Cook: 15 minutes; Cool: 20 minutes. Beets are delicious raw, but they should be sliced very thinly. The easiest way to do this is to use a Japanese mandoline. If you don't have one, you can also slice them with a vegetable peeler, or try grating beets on a box grater.

Sara Quessenberry

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Con Poulos

Recipe Summary

Yield:
Makes 4 servings (serving size: 1/4 salad)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place fillet in a large skillet, and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add 1/4 cup rice vinegar and water to reach halfway up fillet. Simmer, covered, 12–15 minutes or until fish flakes easily when tested with a fork. Transfer to a plate, and refrigerate 20 minutes or until cool. Flake fish into bite-size pieces with a fork.

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  • Stir together the sour cream, the horseradish, and remaining 1 tablespoon vinegar, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper in a medium bowl. Add the watercress, and toss to coat.

  • Divide the watercress evenly among 4 bowls, and top each serving with beets and fish. Sprinkle with chopped dill.

Nutrition Facts

247 calories; fat 6g; saturated fat 2g; mono fat 2g; poly fat 2g; protein 29g; carbohydrates 8g; fiber 1g; cholesterol 82mg; iron 2mg; sodium 437mg; calcium 130mg.