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Beet Salad with Orange Vinaigrette

Total Time

Prep: 25 min. + chilling Bake: 40 min. + cooling


8 servings

Beets and watercress topped with Gorgonzola and a sweet citrus dressing form a tantalizing new blend for a mixed salad. The combination of ingredients may seem unlikely, but I guarantee it will become a new favorite. —Mary S. Moskovitz, Ventnor, New Jersey
Beet Salad with Orange Vinaigrette Recipe photo by Taste of Home


  • 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 zest
  • 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, place the first 8 ingredients in a jar with a tight-fitting lid; shake well. Refrigerate 1 hour.
  2. Preheat oven to 400°. Place beets in a 13x9-in. baking dish; add 1 in. of water. Bake, covered, until tender, 40-45 minutes. Cool; peel and cut beets into thin slices.
  3. Just before serving, arrange watercress on a platter or individual plates; top with beets. Sprinkle with walnuts and cheese. Shake dressing again; drizzle over salad.

Nutrition 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.

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