Roasted Beet Salad

9 ingredients
5 steps

Ingredients

  • 1/2 pound beets, trimmed (about 1 large)
  • 1 Bartlett pear, unpeeled, cored, and cut into 1-inch cubes
  • 2 tablespoons minced shallots
  • 1 tablespoon olive oil
  • 1 tablespoon orange juice
  • 1 tablespoon white wine vinegar
  • 1/4 teaspoon salt
  • 2 cups trimmed watercress
  • 1/4 cup chopped walnuts, toasted

Directions

  1. 1
    Preheat oven to 425°.
  2. 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.
  3. 3
    Combine beets and pear in a bowl.
  4. 4
    Combine shallots and next 4 ingredients; stir well. Pour over beet-pear mixture, tossing gently to coat.
  5. 5
    Divide watercress evenly among 4 salad plates. Spoon beet mixture evenly over watercress. Sprinkle evenly with toasted walnuts.

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