Tangy Roasted Beet & Walnut Salad
Servings
4servings
Servings
4servings
Ingredients
Dressing
Salad
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.