Tangy Roasted Beet & Walnut Salad
Recipe by California Walnut Board
- Yield 4 servings
- Prep 15 mins
- Cook 10 mins
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
Instructions
-
In medium bowl, whisk together orange juice, vinegar, maple syrup, salt and pepper. Set aside.
-
Place beets in 8-inch square baking dish. Bake in 375F 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.
-
In large bowl, gently toss watercress, oranges, fennel and walnuts. Divide over 4 plates. Top with beets and drizzle with remaining dressing.
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