Beet Salad with Orange Vinaigrette Recipe

Beet Salad with Orange Vinaigrette Recipe
Beet Salad with Orange Vinaigrette Recipe photo by Taste of Home
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Beet Salad with Orange Vinaigrette Recipe

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Here's a lovely salad to celebrate the changing seasons. The flavors of fresh roasted beets, sweet citrus, rich cheese and tangy vinaigrette were meant for each other. —Mary S. Moskovitz, Ventnor, New Jersey
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 40 min. + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 40 min. + cooling

Ingredients

  • 1/2 cup orange juice
  • 1 tablespoon olive oil
  • 2 teaspoons white wine vinegar
  • 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
  • 1 teaspoon chopped shallot
  • 1/2 teaspoon grated orange peel
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 fresh beets (about 1/2 pound)
  • 1 bunch watercress
  • 1/4 cup walnut halves, toasted
  • 1/4 cup crumbled Gorgonzola cheese

Directions

For vinaigrette, combine the first eight ingredients in a jar with a tight-fitting lid; shake well. Refrigerate for at least 1 hour.
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 cut into thin slices.
Just before serving, arrange watercress on a platter or individual plates; top with beets. Sprinkle with walnuts and cheese; drizzle with vinaigrette. Yield: 8 servings.
Originally published as Beet Salad with Orange Vinaigrette in Country Woman

Nutritional Facts

1 each: 68 calories, 5g fat (1g saturated fat), 3mg cholesterol, 110mg sodium, 5g carbohydrate (3g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

  • 1/2 cup orange juice
  • 1 tablespoon olive oil
  • 2 teaspoons white wine vinegar
  • 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
  • 1 teaspoon chopped shallot
  • 1/2 teaspoon grated orange peel
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 fresh beets (about 1/2 pound)
  • 1 bunch watercress
  • 1/4 cup walnut halves, toasted
  • 1/4 cup crumbled Gorgonzola cheese
  1. For vinaigrette, combine the first eight ingredients in a jar with a tight-fitting lid; shake well. Refrigerate for at least 1 hour.
  2. 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 cut into thin slices.
  3. Just before serving, arrange watercress on a platter or individual plates; top with beets. Sprinkle with walnuts and cheese; drizzle with vinaigrette. Yield: 8 servings.
Originally published as Beet Salad with Orange Vinaigrette in Country Woman

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