Rating: 5 stars
2 Ratings
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  • 5 star values: 2

This simple salad is a fresh and healthy choice for a side dish. Orange juice, raspberry vinegar, and maple syrup create the perfect dressing

Janice Hellman, Atlanta, Georgia
Recipe by Southern Living September 2009

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Credit: Beth Dreiling Hontzas; Styling: Lisa Powell Bailey

Recipe Summary

prep:
25 mins
cook:
30 mins
additional:
25 mins
total:
1 hr 20 mins
Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Trim beet stems to 1 inch; gently wash, and place in a 3 1/2-qt. saucepan with water to cover. Bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer 25 to 30 minutes or until tender. Remove beets from heat; drain, rinse, and cool completely (about 25 to 30 minutes). Peel and cut beets into eighths.

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  • Whisk together orange zest and next 3 ingredients. Gradually add olive oil in a slow, steady stream, whisking until blended.

  • Line a serving platter with watercress. Arrange beets and avocado slices in alternating rows (2 each) on top of watercress. Sprinkle with goat cheese, onion, and freshly ground pepper to taste. Serve with orange vinaigrette.

  • *1 (6-oz.) package fresh baby spinach may be substituted.

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