Beet, Orange and Watercress Salad
- Portion size: 8
This recipe makes 8 servings
|Per Serving: about||-|
|total fat||5 g|
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.
- 6 6unpeeled, trimmed beetbeets, (1-1/2 lb/750 g)
- 2 2orangeoranges
- 2 2bunches watercress
- 1/4 cup 1/4cupsliced almonds, toasted Dressing:
- 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
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.