California Walnuts | Essential Food for Health

Servings

4

Prep Time

15 min

Ingredients

For the Dressing

• 1 tablespoon orange juice
• 2 tablespoon white wine vinegar
• 1 tablespoon maple syrup
• ½ teaspoon salt
• ½ teaspoon pepper
• ¼ cup extra virgin olive oil
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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

Directions

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 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.
3. In large bowl, gently toss watercress, oranges, fennel and walnuts. Divide over 4 plates. Top with beets and drizzle with remaining dressing.