Beet, Orange and Watercress Salad

Beet, Orange and Watercress Salad 580 Author: Canadian Living Credits: Beet, Orange and Watercress Salad 580

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.

  • Portion size 8 servings

Ingredients

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

Method

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 facts <b>Per Serving:</b> about

  • Sodium 65 mg
  • Protein 3 g
  • Calories 99.0
  • Total fat 5 g
  • Cholesterol 0 mg
  • Saturated fat trace
  • Total carbohydrate 12 g

%RDI

  • Iron 5.0
  • Fibre 0.0
  • Folate 30.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 13.0
  • Vitamin C 55.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Beet, Orange and Watercress Salad