Roasted Beet Salad Recipe
Ingredients
| Beets | 1/2 pound, trimmed | |
| 1 Bartlett pear, unpeeled, cored, and cut into 1-inch cubes | ||
| Shallots | 2 Tablespoon, minced | |
| Olive oil | 1 Tablespoon | |
| Orange juice | 1 Tablespoon | |
| White wine vinegar | 1 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| Watercress | 2 Cup (16 tbs), trimmed | |
| Walnuts | 1/4 Cup (16 tbs), chopped | |
Directions
1. Preheat oven to 425°.
2. Leave root and 1-inch stem on beets; scrub with a brush. Place beets on a baking sheet. Bake at 425° for 1 hour or until tender. Cool slightly. Trim off beet roots; rub off skins. Cut beets into 1-inch cubes.
3. Combine beets and pear in a bowl.
4. Combine shallots and next 4 ingredients; stir well. Pour over beet-pear mixture, tossing gently to coat.
5. Divide watercress evenly among 4 salad plates. Spoon beet mixture evenly over watercress. Sprinkle evenly with toasted walnuts.
2. Leave root and 1-inch stem on beets; scrub with a brush. Place beets on a baking sheet. Bake at 425° for 1 hour or until tender. Cool slightly. Trim off beet roots; rub off skins. Cut beets into 1-inch cubes.
3. Combine beets and pear in a bowl.
4. Combine shallots and next 4 ingredients; stir well. Pour over beet-pear mixture, tossing gently to coat.
5. Divide watercress evenly among 4 salad plates. Spoon beet mixture evenly over watercress. Sprinkle evenly with toasted walnuts.
Chef
