Servings: 4

Prep Time: 10 Min.

Cook Time: 1 Hr.

What you need:

(touch checkbox to add ingredients to your shopping list)

Dressing:
1 Tbsp. orange juice
2 Tbsp. white wine vinegar
1 Tbsp. maple syrup
1/2 tsp. each, salt and pepper
1/4 c. extra virgin olive oil

Salad:
2 lb. beets
2 bunches watercress or arugula
2 oranges, cut into sections
1 fennel bulb, thinly sliced
1 c. California Walnut halves, toasted

What to do:

Dressing:
1. In medium bowl, whisk together orange juice, vinegar, maple syrup, salt and pepper. Gradually whisk in oil. Set aside.

Salad:
2. Place beets in 8-inch square baking dish. Bake in 375°F oven about 1 hr., or until beets are tender (will depend on size of beets). Let cool. Peel and slice. Toss with 2 Tbsp. of dressing.
2. In large bowl, gently toss watercress, oranges, fennel and walnuts. Divide over 4 plates. Top with beets and drizzle with remaining dressing.

Serve with:

This salad is an excellent source of vitamins A and C, folacin and magnesium.

Nutritional information:

Calories: 441;   Total Fat: 32g;   Total Carbs: 35g;   Fiber: 10g;   Protein: 12g;   Sodium: 157mg;   Potassium: 1100mg;