You are here: Home » Recipes » Tangy Roasted Beet & Walnut Salad Tangy Roasted Beet & Walnut Salad Recipe by California Walnut Board Yield 4 servings Prep 15 mins Cook 10 mins PrintEmail Ingredients For the Dressing1 tablespoon orange juice2 tablespoons white wine vinegar1 tablespoon maple syrup1/2 teaspoon salt1/2 teaspoon pepper1/4 cup extra virgin olive oilFor the Salad2 pounds beets2 bunches watercress or arugula (about 4 cups)2 -- oranges, peeled and cut into sections1 -- fennel bulb, thinly sliced1/2 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.