Beet Salad with Orange Vinaigrette

Prep Time: 25 Minutes

Cook Time: 40 Minutes

Ready In: 65 Minutes

Servings: 8

Ingredients:

1/2 cup(s) orange juice

1 tablespoon(s) olive oil

2 teaspoon(s) white wine vinegar

1 teaspoon(s) minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed

1 teaspoon(s) chopped shallot

1/2 teaspoon(s) grated orange peel

1/8 teaspoon(s) salt

1/8 teaspoon(s) pepper

4 fresh beets (about 1/2 pound)

1 bunch(es) watercress

1/4 cup(s) walnut halves, toasted

1/4 cup(s) crumbled gorgonzola cheese

Directions:

1. • For vinaigrette, in a small bowl, whisk the first eight ingredients. Cover and refrigerate for at least 1 hour.
2. • Place beets in a 13-in. x 9-in. baking dish; add 1 in. of water. Cover and bake at 400° for 40-45 minutes or until tender. Cool; peel and cut into thin slices.
3. • Just before serving, arrange watercress on a platter or individual plates; top with beets. Sprinkle with walnuts and cheese; whisk vinaigrette and drizzle over salad.

By RecipeOfHealth.com