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Beet Salad with Orange-Walnut Dressing Recipe
Beet Salad with Orange-Walnut Dressing Recipe photo by Taste of Home
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Beet Salad with Orange-Walnut Dressing Recipe

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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.
TOTAL TIME: Prep: 20 min. Bake: 40 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Bake: 40 min. + cooling
MAKES: 12 servings

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

Nutritional Facts

255 calories: 1-1/2 cup, 14g fat (1g saturated fat), 0mg cholesterol, 274mg sodium, 28g carbohydrate (8g sugars, 18g fiber), 9g protein .

Directions

  1. 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.
  2. In a serving bowl, combine the lettuce, oranges, endive and watercress. Add beets and walnuts.
  3. In a small bowl, whisk the oil, orange juice, vinegar, onion, lemon juice, mustard, salt and pepper. Drizzle over salad; toss gently to coat. Yield: 12 servings (about 1 cup dressing).
Originally published as Beet Salad with Orange-Walnut Dressing in Country December/January 2010, p49


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ngerard
Reviewed Jan. 28, 2012

"This is wonderful! It makes a very colorful, sophisticated salad. All the prep work can be done ahead of time, then mix when ready to serve."

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