Tangy Roasted Beet & Walnut Salad

  • Yield 4 servings
  • Prep 15 mins
  • Cook 10 mins


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


  1. In medium bowl, whisk together orange juice, vinegar, maple syrup, salt and pepper. Set aside.
  2. 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.
  3. 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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