Beet Salad with Orange Vinaigrette

Photo: psfreeman

A lovely salad to celebrate the changing seasons with the flavors of fresh roasted beets, sweet citrus, rich cheese and tangy vinaigrette. From Mary S. Moskovitz: Ventnor, New Jersey. Recipe published in Country Woman October/November 2008.

Yield: 8 servings
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Recipe Time

Prep Time:
Cook Time:
Refrigerate: 1 Hour


  • 1/2 cup(s) orange juice
  • 1 tablespoon(s) olive oil
  • 2 teaspoon(s) white wine vinegar
  • 1 teaspoon(s) minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
  • 1 teaspoon(s) chopped shallot
  • 1/2 teaspoon(s) grated orange peel
  • 1/8 teaspoon(s) salt
  • 1/8 teaspoon(s) pepper
  • 4 fresh beets (about 1/2 pound)
  • 1 bunch(es) watercress
  • 1/4 cup(s) walnut halves, toasted
  • 1/4 cup(s) crumbled Gorgonzola cheese


  1. • For vinaigrette, in a small bowl, whisk the first eight ingredients. Cover and refrigerate for at least 1 hour.
  2. • Place beets in a 13-in. x 9-in. baking dish; add 1 in. of water. Cover and bake at 400° for 40-45 minutes or until tender. Cool; peel and cut into thin slices.
  3. • Just before serving, arrange watercress on a platter or individual plates; top with beets. Sprinkle with walnuts and cheese; whisk vinaigrette and drizzle over salad.
September 2011

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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