Roasted Beet Salad

Oxmoor House
Colorful beets may move to the top of your list of preferred root vegetables after you try this salad.
4 servings (serving size: 1/2 cup watercress, 1/2 cup beet-pear mixture, and 1 tablespoon walnuts)


+ Add To Shopping List
1/2 pound beets, trimmed (about 1 large)
1 Bartlett pear, unpeeled, cored, and cut into 1-inch cubes
2 tablespoons minced shallots
1 tablespoon olive oil
1 tablespoon orange juice
1 tablespoon white wine vinegar
1/4 teaspoon salt
2 cups trimmed watercress
1/4 cup chopped walnuts, toasted


Prep: 13 Minutes
Cook: 1 Hours

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.

Created date

March 2010

Nutritional Information

Calories 136
Fat 8.6 g
Satfat 1.0 g
Protein 2.8 g
Carbohydrate 14.4 g
Cholesterol 0 mg
Iron 0.9 mg
Sodium 199 mg
Caloriesfromfat 53 %
Fiber 3.2 g
Calcium 44 mg