Tangy Roasted Beet & Walnut Salad
Roasted beets are combined with spicy arugula, crisp fennel and sweet orange segments, sprinkled with walnuts and tossed with a maple infused dressing.
Recipe courtesy California Walnuts
| Servings |
| 4servings |
| Servings |
| 4servings |
Ingredients
- Dressing
- 1 tbsp orange juice
- 2 tbsp white wine vinegar
- 1 tbsp maple syrup
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 cup extra virgin olive oil
- Salad
- 2 lb beets
- 2 bunches watercress or arugula
- 2 oranges cut into sections
- 1 fennel bulb thinly sliced
- 1 cup walnut halves toasted
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
Dressing
- In medium bowl, whisk together orange juice, vinegar, maple syrup, salt and pepper. Gradually whisk in oil. Set aside.
Salad
- Place beets in 8-inch (20-cm) square baking dish. Bake in 375 F (190 C) oven about 1 hour, or until beets are tender (will depend on size of beets). Let cool. Peel and slice. Toss with 2 tbsp (30 ml) of dressing.
- In large bowl, gently toss watercress, oranges, fennel and walnuts. Divide over 4 plates. Top with beets and drizzle with remaining dressing.
Recipe Notes
Per serving: 9.1 g protein, 29.6 g fat, 37.3 g carbohydrates, 2.9 mg iron, 176 mg calcium, 473 mg sodium, 8.9 g fibre, 421 calories. Excellent source of vitamins A and C, folacin and magnesium. Good source of thiamine, niacin, vitamin B6, calcium, iron, zinc. Contains a very high amount of dietary fibre.
