Rating: 5 stars
1 Ratings
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This dish features holiday colors and a variety of textures, from crisp watercress and crunchy pecans to juicy oranges and buttery avocados. To make the most of the presentation, use a combination of red and yellow beets. You can prepare the beets and dressing in advance, then just assemble the salad before serving.

Joanne Weir
Recipe by Cooking Light November 2005

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Recipe Summary

Yield:
12 servings (serving size: 3/4 cup watercress, 1/3 cup beets, 1/4 cup orange sections, 2 slices avocado, 3/4 teaspoon pecans, and 1 tablespoon dressing)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • Remove root and 1 inch stem on beets; scrub with a brush. Cut beets in half; place beets in a 13 x 9-inch baking dish. Add water. Cover with foil, and bake at 375° for 1 hour or until tender. Cool; rub off skins. Cut beets into 1/2-inch slices.

  • Combine rind and next 6 ingredients (through pepper) in a small bowl. Toss half of juice mixture with beets.

  • Cut avocado in half lengthwise. Slice each half into 12 slices. Place watercress on a platter; top with beets, orange sections, onion, and avocado. Drizzle remaining juice mixture over salad, and top with pecans. Serve immediately.

Nutrition Facts

168 calories; calories from fat 41%; fat 7.7g; saturated fat 1.1g; mono fat 5.1g; poly fat 1.1g; protein 4g; carbohydrates 24g; fiber 5.2g; iron 1.6mg; sodium 232mg; calcium 66mg.
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