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Beet, Orange and Watercress Salad

By The Canadian Living Test Kitchen

Tested till perfect

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Beet, Orange and Watercress Salad

Beet, Orange and Watercress Salad
Photography by Matthew Kimura

This recipe makes 8 servings

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Nutritional Info
Per Serving: about -
cal 99
pro 3 g
total fat 5 g
sat. fat 0
carb 12 g
fibre 3 g
chol 0 mg
sodium 65 mg
% RDI: -
calcium 6
iron 5
vit A 13
vit C 55
folate 30

More great recipes from this menu:

Sweet roasted beets get a fresh orange lift in this colourful salad with a tangy vinaigrette. Substitute a mixture of arugula, radicchio and fresh spinach for the watercress if you like.

Ingredients

  • 6 unpeeled, trimmed beets, (1-1/2 lb/750 g)
  • 2 oranges
  • 2 bunches watercress
  • 1/4 cup sliced almonds, toasted
  • Dressing:
  • 1 tsp finely grated orange rind
  • 2 tbsp orange juice
  • 2 tbsp vegetable oil
  • 1 tbsp white wine vinegar
  • 1/2 tsp Dijon mustard
  • 1/2 tsp granulated sugar
  • 1 pinch each salt, and pepper

Preparation

Wrap beets in foil and roast in 400°F (200°C) oven for 1 to 1-1/2 hours or until tender. (Alternatively, cook beets in boiling water for about 40 minutes or until tender.) Let cool slightly; rub off skins and cut into thick slices.

Dressing: In small bowl, whisk together orange rind, orange juice, oil, vinegar, mustard, sugar, salt and pepper. (Make-ahead: Transfer beets to separate bowl; cover beets and dressing with plastic wrap. Refrigerate for up to 1 day.)

With sharp knife, cut peel and pith off oranges; cut in half lengthwise, then slice crosswise, removing outer membrane. Remove tough stems from watercress. In shallow serving bowl, toss watercress with half of the dressing. Toss beets with remaining dressing and arrange in centre of watercress. Arrange oranges over watercress. Sprinkle almonds over top.

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