Prep Time:
13 Mins
Cook Time:
1 Hour
4 servings (serving size: 1/2 cup watercress, 1/2 cup beet-pear mixture, and 1 tablespoon walnuts)

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

How to Make It

Step 1

Preheat oven to 425°.

Step 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.

Step 3

Combine beets and pear in a bowl.

Step 4

Combine shallots and next 4 ingredients; stir well. Pour over beet-pear mixture, tossing gently to coat.

Step 5

Divide watercress evenly among 4 salad plates. Spoon beet mixture evenly over watercress. Sprinkle evenly with toasted walnuts.

Oxmoor House Healthy Eating Collection

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