Directions:
- Preheat oven to 425°.
- 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.
- Combine beets and pear in a bowl.
- Combine shallots and next 4 ingredients; stir well. Pour over beet-pear mixture, tossing gently to coat.
- Divide watercress evenly among 4 salad plates. Spoon beet mixture evenly over watercress. Sprinkle evenly with toasted walnuts.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 139.4 Kcal (584 kJ) | ||
| Calories from fat | 72.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.11g | 12% | |
|---|---|---|---|
| Sodium | 198.06mg | 8% | |
| Potassium | 351.82mg | 7% | |
| Total Carbs | 14.5g | 5% | |
| Sugars | 9.18g | 37% | |
| Dietary Fiber | 3.9g | 16% | |
| Protein | 3.54g | 7% | |
| Vitamin C | 14.4mg | 24% | |
| Iron | 0.9mg | 5% | |
| Calcium | 40.8mg | 4% | |
| Amount Per 100 g | |||
| Calories | 98.01 Kcal (410 kJ) | ||
| Calories from fat | 51.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.7g | 12% | |
|---|---|---|---|
| Sodium | 139.26mg | 8% | |
| Potassium | 247.37mg | 7% | |
| Total Carbs | 10.19g | 5% | |
| Sugars | 6.46g | 37% | |
| Dietary Fiber | 2.74g | 16% | |
| Protein | 2.49g | 7% | |
| Vitamin C | 10.2mg | 24% | |
| Iron | 0.6mg | 5% | |
| Calcium | 28.7mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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