BEET, ORANGE AND WATERCRESS SALAD

By Peggie

Sweet roasted beets get a fresh orange lift in this colourful salad with a tangy vinaigrette. Substitute a mixture of arugula, radicchio and fresh spinach for the watercress if you like.

Ingredients

• Dressing:
• 6 beets (1-1/2 lb/750 g)
• 2 oranges
• 2 watercress
• 1/4 cup sliced almonds toasted
• 1 teaspoon finely grated orange rind
• 2 tablespoons orange juice
• 2 tablespoons vegetable oil
• 1 tablespoon white wine vinegar
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon granulated sugar
• 1 pinch each salt and pepper

Details

Servings 8

Preparation

Step 1

Wrap beets in foil and roast in 400°F (200°C) oven for 1 to 1-1/2 hours or until tender. (Alternatively, cook beets in boiling water for about 40 minutes or until tender.) Let cool slightly; rub off skins and cut into thick slices.
Dressing: In small bowl, whisk together orange rind, orange juice, oil, vinegar, mustard, sugar, salt and pepper. (Make-ahead: Transfer beets to separate bowl; cover beets and dressing with plastic wrap. Refrigerate for up to 1 day.)
With sharp knife, cut peel and pith off oranges; cut in half lengthwise, then slice crosswise, removing outer membrane. Remove tough stems from watercress. In shallow serving bowl, toss watercress with half of the dressing. Toss beets with remaining dressing and arrange in centre of watercress. Arrange oranges over watercress. Sprinkle almonds over top.