Yield
12 servings (serving size: 3/4 cup watercress, 1/3 cup beets, 1/4 cup orange sections, 2 slices avocado, 3/4 teaspoon pecans, and 1 tablespoon dressing)

This dish features holiday colors and a variety of textures, from crisp watercress and crunchy pecans to juicy oranges and buttery avocados. To make the most of the presentation, use a combination of red and yellow beets. You can prepare the beets and dressing in advance, then just assemble the salad before serving.

How to Make It

Step 1

Preheat oven to 375°.

Step 2

Remove root and 1 inch stem on beets; scrub with a brush. Cut beets in half; place beets in a 13 x 9-inch baking dish. Add water. Cover with foil, and bake at 375° for 1 hour or until tender. Cool; rub off skins. Cut beets into 1/2-inch slices.

Step 3

Combine rind and next 6 ingredients (through pepper) in a small bowl. Toss half of juice mixture with beets.

Step 4

Cut avocado in half lengthwise. Slice each half into 12 slices. Place watercress on a platter; top with beets, orange sections, onion, and avocado. Drizzle remaining juice mixture over salad, and top with pecans. Serve immediately.

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