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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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