Tangy Roasted Beet and Walnut Salad

Tangy Roasted Beet and Walnut Salad
FabFood
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Recipe for Tangy Roasted Beet and Walnut Salad. This sumptuous salad features roasted beets, a fine way to highlight the flavor of fennel and oranges.

Ingredients

  • 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 Salad:
  • 2 pounds beets
  • 2 bunches watercress or arugula
  • 2 oranges, cut into sections
  • 1 fennel bulb, thinly sliced
  • 1 cup walnut halves, toasted

Directions

  1. Dressing: In medium bowl, whisk together orange juice, vinegar, maple syrup, salt and pepper. Gradually whisk in oil. Set aside.
  2. Salad:
  3. Place beets in 8-inch (20-cm) square baking dish. Bake in 375ºF (190ºC) oven about 1 hour, or until beets are tender (will depend on size of beets). Let cool.  Peel and slice. Toss with 2 tablespoons (30 mL) of dressing.
  4. In large bowl, gently Toss watercress, oranges, fennel and walnuts. Divide over 4 plates. Top with beets and drizzle with remaining dressing.
  5. Nutrition Information per serving: 9.1g protein, 29.6 g fat, 37.3 g carbohydrates, 2.9 mg iron, 176 mg calcium, 473 mg sodium, 8.9 g fiber, 421 calories.