Beet, Water Cress, and Kiwi Salad

Preparation info

  • Serves


    Appears in

    Vegetables from Amaranth to Zucchini

    By Elizabeth Schneider

    Published 2001

    • About

    Beets for cold dishes and hot dishes are best cooked to different stages. The firm, crunchy texture and distinct earthy sweetness of short-cooked beets delight in the former—and come as a rude surprise in the latter. If you can locate small cylindrical beets, cook twice as many and slice into rounds to alternate with the kiwi slices. This festive, colorful salad suits smoked poultry, tongue, or fish—whether on the side, or tossed in as julienne to make a main dish.


    • 3 medium red, golden, or Chioggia beets, trimmed
    • 1 large bunch water cress
    • ½ teaspoon kosher salt
    • 2 teaspoons grated ginger
    • 1 tablespoon Dijon mustard
    • 2 teaspoons honey
    • 2 tablespoons lemon juice
    • 1 tablespoon cider vinegar
    • 2 tablespoons peanut oil
    • 2 large kiwis (3 to 4 ounces each)
    • Green part from 1 scallion (green onion), thin-sliced


      1. Drop beets into boiling salted water; boil until they can just be pierced through but are not tender, about 10 minutes (figure on less time for narrow cylindrical ones).
      2. Meanwhile, trim, rinse, and spin-dry water cress. Chill.
      3. Drain beets. Cool in cold water. Peel. Cut into slices. Stack a few at a time and cut into strips ½ inch wide. Chill.
      4. Blend salt, ginger, mustard, honey, lemon juice, and vinegar. Whisk in oil. Peel kiwis. Halve lengthwise, then slice crosswise into thin semicircles.
      5. Arrange cress on platter. Top with beets, then kiwi slices. Whisk dressing, drizzle over. Scatter scallion greens over.

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