Roasted Beet & Walnut Salad

By AliceV

Ingredients

• For the Dressing
• 1 tablespoon orange juice
• 2 tablespoon 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

Details

Servings 4
Preparation time 15mins
Cooking time 75mins
Adapted from walnuts.org

Preparation

Step 1

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 375° 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.

Nutrition Information
Calories: 385
Total Fat: 24 g
Saturated Fat: 3 g
Monounsaturated Fat: 11 g
Polyunsaturated Fat: 9 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 505 mg
Total Carbohydrate: 40 g
Dietary Fiber: 11 g
Protein: 8 g