Tangy Roasted Beet & Walnut Salad
Description
Toasted California walnuts highlight the sweet rich flavor of roasted beets and tangy oranges in this unique salad.
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
- In medium bowl, whisk together orange juice, vinegar, maple syrup, salt and pepper. Set aside.
- 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.
- In large bowl, gently toss watercress, oranges, fennel and walnuts. Divide over 4 plates. Top with beets and drizzle with remaining dressing.
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