Tested till perfect Beet, Orange and Watercress Salad

Beet, Orange and Watercress Salad

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.

By The Canadian Living Test Kitchen

Recipe4 out of 5 based on 17 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8


  • 6 6unpeeled, trimmed beetbeets, (1-1/2 lb/750 g)
  • 2 2orangeoranges
  • 2 2bunches watercress
  • 1/4 cup 1/4cupsliced almonds, toasted


  • 1 tsp 1tspfinely grated orange rind
  • 2 tbsp 2tbsporange juice
  • 2 tbsp 2tbspvegetable oil
  • 1 tbsp 1tbspwhite wine vinegar
  • 1/2 tsp 1/2tspDijon mustard
  • 1/2 tsp 1/2tspgranulated sugar
  • 1 pinch 1pincheach salt, and pepper
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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.

Nutritional Information Per Serving: about

cal 99 pro 3g total fat 5g sat. fat 0
carb 12g fibre 3g chol 0mg sodium 65mg

% RDI:

calcium 6 iron 5 vit A 13 vit C 55
folate 30
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