Tangy Roasted Beet & Walnut Salad
Courtesy of Walnut Marketing Board 4 Servings • 10 Min. Prep Time • 1 Hr. Cook Time • This salad is an excellent source of vitamins A and C, folacin and magnesium.| Ingredients |
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| Dressing: |
| 1 Tbsp. orange juice |
| 2 Tbsp. white wine vinegar |
| 1 Tbsp. maple syrup |
| 1/2 tsp. each, salt and pepper |
| 1/4 c. extra virgin olive oil |
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| Salad: |
| 2 lb. beets |
| 2 bunches watercress or arugula |
| 2 oranges, cut into sections |
| 1 fennel bulb, thinly sliced |
| 1 c. California Walnut halves, toasted |
Directions:
Dressing:
1. In medium bowl, whisk together orange juice, vinegar, maple syrup, salt and pepper. Gradually whisk in oil. Set aside.
Salad:
2. Place beets in 8-inch square baking dish. Bake in 375°F oven about 1 hr., or until beets are tender (will depend on size of beets). Let cool. Peel and slice. Toss with 2 Tbsp. of dressing.
2. In large bowl, gently toss watercress, oranges, fennel and walnuts. Divide over 4 plates. Top with beets and drizzle with remaining dressing.
Nutrition:
Calories: 441; Total Fat: 32g; Total Carbs: 35g; Fiber: 10g; Protein: 12g; Sodium: 157mg; Potassium: 1100mg;