Roasted Beet, Avocado, and Watercress Salad


Roasted Beet, Avocado, and Watercress Salad


Quantity Ingredients
6 large red or yellow beets (about 4 1/2 pounds)
1/4 cup water
1 1/2 tsp finely grated orange rind
1/3 cup fresh orange juice
3 tbsp extravirgin olive oil
2 1/4 tbsp sherry vinegar
3/4 tsp sugar
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 large avocado, peeled
3 bunches watercress (about 9 cups trimmed)
3 cups orange sections (about 3 large navel oranges)
3/4 cup vertically sliced red onion
3 tbsp chopped pecans, toasted


Preheat oven to 375°.

Remove root and 1 inch stem on beets; scrub with a brush. Cut beets in half; place beets in a 13 x 9-inch baking dish. Add water. Cover with foil, and bake at 375° for 1 hour or until tender. Cool; rub off skins. Cut beets into 1/2-inch slices.

Combine rind and next 6 ingredients (through pepper) in a small bowl. Toss half of juice mixture with beets.

Cut avocado in half lengthwise. Slice each half into 12 slices. Place watercress on a platter; top with beets, orange sections, onion, and avocado. Drizzle remaining juice mixture over salad, and top with pecans. Serve immediately.

Yield:  12 servings (serving size: 3/4 cup watercress, 1/3 cup beets, 1/4 cup orange sections, 2 slices avocado, 3/4 teaspoon pecans, and 1 tablespoon dressing).

Nutrition Facts

Calories 168
Cholesterol 0
Carbohydrates 24
Fiber 5
Protein 4
Fat 7.5
Saturated Fat 1.3
Trans Fat 0
Unsaturated Fat 6.2
Sodium 232