This salad tasted wonderful and looked absolutely beautiful. The only downside was that it took a decent amount of time to prepare.
Roasted Beet, Avocado, and Watercress Salad
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.
More From Cooking Light
- Calories: 168
- Calories from fat: 41%
- Fat: 7.7g
- Saturated fat: 1.1g
- Monounsaturated fat: 5.1g
- Polyunsaturated fat: 1.1g
- Protein: 4g
- Carbohydrate: 24g
- Fiber: 5.2g
- Cholesterol: 0.0mg
- Iron: 1.6mg
- Sodium: 232mg
- Calcium: 66mg
- 6 large red or yellow beets (about 4 1/2 pounds)
- 1/4 cup water
- 1 1/2 teaspoons finely grated orange rind
- 1/3 cup fresh orange juice
- 3 tablespoons extravirgin olive oil
- 2 1/4 tablespoons sherry vinegar
- 3/4 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 large avocado, peeled
- 3 bunches watercress (about 9 cups trimmed)
- 3 cups orange sections (about 3 large navel oranges)
- 3/4 cup vertically sliced red onion
- 3 tablespoons chopped pecans, toasted
- Preheat oven to 375°.
- 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.
- Combine rind and next 6 ingredients (through pepper) in a small bowl. Toss half of juice mixture with beets.
- 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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