Courtesy of Walnut Marketing Board
Serve With:
This salad is an excellent source of vitamins A and C, folacin and magnesium.
Servings: 4
Prep Time: 10 Min.
Cook Time: 1 Hr.
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
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
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.
Calories: 441; Total Fat: 32g; Total Carbs: 35g; Fiber: 10g; Protein: 12g; Sodium: 157mg; Potassium: 1100mg;