Ingredients
| 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 |
Directions
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 |
Source: www.cookinglight.com