Food & Cooking Recipes Salad Recipes Pickled Beet Salad with Watercress Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 12 Serve this sweet-tart salad with our Whole Roasted Salmon to cut the richness of the fish. Ingredients 6 beets, peeled and cut into matchsticks 1 medium red onion, cut into ⅛-inch-thick rounds 3 oranges 1 cup red-wine vinegar 6 tablespoons sugar 1 ½ cups dried cranberries 1 pound watercress Directions Place beet and onion pieces in medium bowl; toss to combine. Set aside. Working over a bowl, cut away peel, pith, and outer membranes from oranges; cut flesh away from membranes, collecting sections and juice in bowl. Squeeze juice from membranes before discarding them. Set fruit and juice aside. In a small saucepan over medium heat, bring vinegar, sugar, and 1/2 cup water to a boil. Stir until sugar is dissolved, about 2 minutes. Pour liquid over reserved beet-and-onion mixture; let stand until vinegar mixture reaches room temperature, about 30 minutes. Add reserved orange segments, juice, and dried cranberries; toss gently. Place watercress in large serving bowl. With a slotted spoon, spoon beet mixture over watercress. Serve. Rate it Print