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Roasted Beet Salad

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Ingredients
  Beets 1⁄2 Pound, trimmed
  Bartlett pear 1 , cored, and cut into 1-inch cubes
  Minced shallots 2 Tablespoon
  Olive oil 1 Tablespoon
  Orange juice 1 Tablespoon
  White wine vinegar 1 Tablespoon
  Salt 1⁄4 Teaspoon
  Trimmed watercress 2 Cup (32 tbs)
  Chopped walnuts 1⁄4 Cup (4 tbs), toasted
Directions

1. Preheat oven to 425°.
2. Leave root and 1-inch stem on beets; scrub with a brush. Place beets on a baking sheet. Bake at 425° for 1 hour or until tender. Cool slightly. Trim off beet roots; rub off skins. Cut beets into 1-inch cubes.
3. Combine beets and pear in a bowl.
4. Combine shallots and next 4 ingredients; stir well. Pour over beet-pear mixture, tossing gently to coat.
5. Divide watercress evenly among 4 salad plates. Spoon beet mixture evenly over watercress. Sprinkle evenly with toasted walnuts.

Recipe Summary

Cuisine: 
Asian
Course: 
Side Dish
Method: 
Baked
Dish: 
Salad
Ingredient: 
Beet
Interest: 
Healthy

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4.18846
Average: 4.2 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 812 Calories from Fat 499

% Daily Value*

Total Fat 56 g86.1%

Saturated Fat 5.3 g26.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 697.3 mg29.1%

Total Carbohydrates 68 g22.5%

Dietary Fiber 19.1 g76.3%

Sugars 36.7 g

Protein 18 g35%

Vitamin A 53.9% Vitamin C 85.3%

Calcium 17.7% Iron 25.6%

*Based on a 2000 Calorie diet

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Roasted Beet Salad Recipe