Beet Salad with Orange-Walnut Dressing |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Light and refreshing, this salad goes nicely with the heavier dishes of the season. Your family and friends will also appreciate the tasty homemade dressing. Ingredients:
1 pound fresh beets |
6 cups torn bibb or boston lettuce |
3 medium navel oranges, peeled and sectioned |
2 cups torn curly endive |
2 cups watercress |
2/3 cup chopped walnuts, toasted |
dressing: |
1/2 cup canola oil |
1/3 cup orange juice |
3 tablespoons white wine vinegar |
1 green onion, finely chopped |
1 tablespoon lemon juice |
1 tablespoon dijon mustard |
1/2 teaspoon salt |
1/8 teaspoon white pepper |
Directions:
1. 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 julienne.
2. In a serving bowl, combine the lettuce, oranges, endive and watercress. Add beets and walnuts.
3. In a small bowl, whisk the oil, orange juice, vinegar, onion, lemon juice, mustard, salt and pepper. Drizzle over salad; toss gently to coat. Yield: 12 servings (about 1 cup dressing).
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