Recipes

Tangy Roasted Beet & Walnut Salad
Tangy Roasted Beet & Walnut Salad

The sweet rich flavor of roasted beets and the tangy addition of oranges is a wonderful way to highlight toasted California walnuts.

  • Servings: 4
  • Prep Time: 15m
  • Cook Time: 1h 0m
4 stars
Vegetarian
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

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.

Nutrition

  • 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