Colorful beets may move to the top of your list of preferred root vegetables after you try this salad.
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
How to Make It
Preheat oven to 425°.
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.
Combine beets and pear in a bowl.
Combine shallots and next 4 ingredients; stir well. Pour over beet-pear mixture, tossing gently to coat.
Divide watercress evenly among 4 salad plates. Spoon beet mixture evenly over watercress. Sprinkle evenly with toasted walnuts.