Roasted Beet Salad
|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|
|Trimmed watercress||2 Cup (32 tbs)|
|Chopped walnuts||1⁄4 Cup (4 tbs), toasted|
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.