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Tangy Roasted Beet & Walnut Salad
Courtesy of Walnut Marketing Board
Serve With:
This salad is an excellent source of vitamins A and C, folacin and magnesium.
Servings: 4
Prep Time: 10 Min.
Cook Time: 1 Hr.
What you need:
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+ 1 Tbsp. orange juice
+ 2 Tbsp. white wine vinegar
+ 1 Tbsp. maple syrup
+ 1/2 tsp. each, salt and pepper
+ 1/4 c. extra virgin olive oil

+ 2 lb. beets
+ 2 bunches watercress or arugula
+ 2 oranges, cut into sections
+ 1 fennel bulb, thinly sliced
+ 1 c. California Walnut halves, toasted
What to do:
1. In medium bowl, whisk together orange juice, vinegar, maple syrup, salt and pepper. Gradually whisk in oil. Set aside.

2. Place beets in 8-inch square baking dish. Bake in 375°F oven about 1 hr., or until beets are tender (will depend on size of beets). Let cool. Peel and slice. Toss with 2 Tbsp. of dressing.
2. In large bowl, gently toss watercress, oranges, fennel and walnuts. Divide over 4 plates. Top with beets and drizzle with remaining dressing.
Nutritional information:
Calories: 441;   Total Fat: 32g;   Total Carbs: 35g;   Fiber: 10g;   Protein: 12g;   Sodium: 157mg;   Potassium: 1100mg;