Beet Salad with Orange Vinaigrette

Ingredients

• 1/2 cup(s) orange juice
• 1 tablespoon(s) olive oil
• 2 teaspoon(s) white wine vinegar
• 1 teaspoon(s) minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
• 1 teaspoon(s) chopped shallot
• 1/2 teaspoon(s) grated orange peel
• 1/8 teaspoon(s) salt
• 1/8 teaspoon(s) pepper
• 4 fresh beets (about 1/2 pound)
• 1 bunch(es) watercress
• 1/4 cup(s) walnut halves, toasted
• 1/4 cup(s) crumbled Gorgonzola cheese

Preparation

1. • For vinaigrette, in a small bowl, whisk the first eight ingredients. Cover and refrigerate for at least 1 hour.
2. • Place beets in a 13-in. x 9-in. baking dish; add 1 in. of water. Cover and bake at 400° for 40-45 minutes or until tender. Cool; peel and cut into thin slices.
3. • Just before serving, arrange watercress on a platter or individual plates; top with beets. Sprinkle with walnuts and cheese; whisk vinaigrette and drizzle over salad.