Beet Watercress Orange Salad
Roasted beets marinated overnight in a bright orange-mustard dressing, tossed with watercress and orange segments. Toasted sliced almonds go over the top for crunch.
Ingredients
Main
- 6 piece beets, unpeeled, trimmed, roasted; about 1 1/2 pounds
- 2 piece orange
- 2 bunch watercress, tough stems removed
- ¼ cup sliced almonds, toasted
Dressing
- 1 teaspoon orange zest
- 2 tablespoon orange juice
- 2 tablespoon vegetable oil
- 1 tablespoon white wine vinegar
- ½ teaspoon Dijon mustard
- ½ teaspoon sugar
- salt and pepper, to taste
Method
- Preheat oven to 400°
- Wrap beets in foil roast for 1 - 1 1/2 hours (or cook beets in boiling water for 40 mins) until tender. - Let cool - rub off skins & slice
- Whisk dressing ingredients & pour over beets - wrap in plastic wrap & allow to marinate for 1 day.
- Carefully remove peel & pith from oranges
- Remove tough stems from watercress
- Toss ingredients together top w/ almonds.