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