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.
Dressing:
1 tbsp (15 mL) orange juice
2 tbsp (30 mL) white wine vinegar
1 tbsp (15 mL) maple syrup
1/2 tsp (2 mL) each salt and pepper
1/4 cup (65 mL) extra-virgin olive oil
Salad:
2 lb (1 kg) beets
2 bunches watercress or arugula
2 oranges, cut into sections
1 fennel bulb, thinly sliced
1 cup (250 mL) walnut halves, toasted
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.
Makes 4 servings
NUTRIENTS 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.
