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Beet Salad with Orange-Walnut Dressing

Light and refreshing, this salad goes nicely with the heavier dishes of the season. Your family and friends will also appreciate the tasty homemade dressing.

12 ServingsPrep: 20 min. Bake: 40 min. + cooling

Ingredients

1 pound fresh beets
6 cups torn Bibb or Boston lettuce
3 medium navel oranges, peeled and sectioned
2 cups torn curly endive
2 cups watercress
2/3 cup chopped walnuts, toasted
DRESSING:
1/2 cup canola oil
1/3 cup orange juice
3 tablespoons white wine vinegar
1 green onion, finely chopped
1 tablespoon lemon juice
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/8 teaspoon white pepper

Directions

Place beets in a 13-in. x 9-in. baking dish; add 1 in. of water.
Cover and bake at 400° for 40-45 minutes or until tender. Cool;
peel and julienne.
In a serving bowl, combine the lettuce, oranges, endive and
watercress. Add beets and walnuts.
In a small bowl, whisk the oil, orange juice, vinegar, onion, lemon

2 of 2

Beet Salad with Orange-Walnut Dressing (continued)

Directions (continued)

juice, mustard, salt and pepper. Drizzle over salad; toss gently to
coat. Yield: 12 servings (about 1 cup dressing).

Nutrition Facts: 1 serving equals 255 calories, 14 g fat (1 g saturated fat), 0 cholesterol, 274 mg sodium, 28 g carbohydrate, 18 g fiber, 9 g protein.