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.

Recipe courtesy California Walnuts

 

Tangy Roasted Beet & Walnut Salad
Tangy Roasted Beet & Walnut Salad
Servings
4servings
Servings
4servings
Ingredients
Servings: servings
Units:
Ingredients
Servings: servings
Units:
Instructions
    Dressing
    1. In medium bowl, whisk together orange juice, vinegar, maple syrup, salt and pepper. Gradually whisk in oil. Set aside.
    Salad
    1. 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.
    2. In large bowl, gently toss watercress, oranges, fennel and walnuts. Divide over 4 plates. Top with beets and drizzle with remaining dressing.
    Recipe Notes

    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.