Tangy Roasted Beet & Walnut Salad

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

DESCRIPTION

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

Prep Time
15 Mins
Cook Time
1 Hr
Total Time
1 Hr, 15 Mins
Calories
385
Total Fat
24
Polyunsaturated Fat
9
Cholesterol
0
Sodium
505
Carbohydrates
40
Dietary Fiber
11
Protein
8

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.