Tangy Roasted Beet & Walnut Salad
This salad can't be beet! Toasted walnuts highlight the sweet rich flavor of roasted beets and tangy oranges in this unique salad.
1 tablespoon orange juice
2 tablespoons white wine vinegar
1 tablespoon maple syrup
1/2 teaspoon each, salt and pepper
1/4 cup extra virgin olive oil
2 pounds beets
2 bunches watercress or arugula
2 oranges, cut into sections
1 fennel bulb, thinly sliced
1 cup California Walnut halves, toasted
- For Dressing: In medium bowl, whisk together orange juice, vinegar, maple syrup, salt and pepper. Gradually whisk in oil. Set aside.
- For Salad: Place beets in 8-inch square baking dish. Bake in 375°F (190°C) oven about 1 hour, or until beets are tender (will depend on size of 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.
Makes 4 servings.
Recipe and photograph provided courtesy California Walnuts.