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Roasted Beet Salad

Prep time 13 mins
Cook time 1 hr
Yield 4 servings (serving size: 1/2 cup watercress, 1/2 cup beet-pear mixture, and 1 tablespoon walnuts)
Colorful beets may move to the top of your list of preferred root vegetables after you try this salad.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 425°.

  2. 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.

  3. Combine beets and pear in a bowl.

  4. Combine shallots and next 4 ingredients; stir well. Pour over beet-pear mixture, tossing gently to coat.

  5. Divide watercress evenly among 4 salad plates. Spoon beet mixture evenly over watercress. Sprinkle evenly with toasted walnuts.

Oxmoor House Healthy Eating Collection