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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.

Cooking Light NOVEMBER 2005

  • 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)

Ingredients

  • 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

Preparation

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.

Nutritional Information

Amount per serving
  • 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
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Roasted Beet, Avocado, and Watercress Salad recipe

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