Tangy Roasted Beet & Walnut Salad

Tangy Roasted Beet & Walnut Salad

DESCRIPTION

Toasted California walnuts highlight the sweet rich flavor of roasted beets and tangy oranges in this unique salad.

Total Time
1 Hr, 15 Mins
Serves
4
Meal
Dinner Lunch
Course
Appetizers Side

Total Time

Prep Time
15 Mins
Cook Time
1 Hr
Total Time
1 Hr, 15 Mins

Nutrition

Calories
385 cal
Total Fat
24 g
Polyunsaturated Fat
9 g
Cholesterol
0 mg
Sodium
505 mg
Carbohydrates
40 g
Dietary Fiber
11 g
Protein
8 g

Ingredients

For the Dressing:

  • 1 tablespoon orange juice
  • 2 tablespoons white wine vinegar
  • 1 tablespoon maple syrup
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup extra-virgin olive oil

For the Salad:

  • 2 pounds beets
  • 2 bunches watercress or arugula (about 4 cups)
  • 2 oranges, peeled and cut into sections
  • 1 fennel bulb, thinly sliced
  • 1/2 cup California walnut halves, toasted

Preparation

  1. In medium bowl, whisk together orange juice, vinegar, maple syrup, salt and pepper. Set aside.
  2. Place beets in 8-inch square baking dish. Bake in 375° oven about 1 hour, or until beets are tender (will depend on the size of the beets). Let cool. Peel and slice. Toss with 2 tablespoons of dressing.
  3. In large bowl, gently toss watercress, oranges, fennel and walnuts. Divide over 4 plates. Top with beets and drizzle with remaining dressing.