Roasted Beet Salad

Colorful beets may move to the top of your list of preferred root vegetables after you try this salad.

Yield: 4 servings (serving size: 1/2 cup watercress, 1/2 cup beet-pear mixture, and 1 tablespoon walnuts)
Recipe from Oxmoor House

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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 136
  • Fat: 8.6g
  • Saturated fat: 1.0g
  • Protein: 2.8g
  • Carbohydrate: 14.4g
  • Cholesterol: 0mg
  • Iron: 0.9mg
  • Sodium: 199mg
  • Calories from fat: 53%
  • Fiber: 3.2g
  • Calcium: 44mg


  • 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


  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.
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