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Prep Time: 13 Minutes Cook Time: 60 Minutes |
Ready In: 73 Minutes Servings: 4 |
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Colorful beets may move to the top of your list of preferred root vegetables after you try this salad. Ingredients:
1/2 pound beets, trimmed (about 1 large) |
1 bartlett pear, unpeeled, cored, and cut into 1-inch cubes |
2 tablespoons minced shallots |
1 tablespoon olive oil |
1 tablespoon orange juice |
1 tablespoon white wine vinegar |
1/4 teaspoon salt |
2 cups trimmed watercress |
1/4 cup chopped walnuts, 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.
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