Watercress Salad with Roasted Beets and Oranges

[Guest guest]

This was lastnights salad and it was wonderful, I love orange with

watercress and this exlodes in your mouth with fllavor

Abby

 

Watercress Salad with Roasted Beets and Oranges

 

1 pound small to medium red or Chiogga beets, 1-inch of stems left intact

olive oil

3 navel oranges

2 tablespoons raspberry vinegar

2 tablespoons chopped shallots

1 teaspoon Dijon mustard

1/3 cup extra virgin olive oil

1 tablespoon fresh thyme leaves

1/2 teaspoon salt

freshly ground pepper, to taste

4 cups watercress leaves, washed and dried

 

Position a rack in the lower third of the oven and preheat to 400 degrees.

Rub the beets with olive oil place in a shallow roasting pan. Cover the pan

with aluminum foil. Bake until the beets are tender when pierced with the tip

of a knife, 40 to 60 minutes, depending on the size of your beets. Remove the

pan from the oven and let the beets cool. When cool enough to handle, unwrap

the beets and peel. Cut the beets into 1/2-inch thick slices or wedges and set

aside in a small bowl.

Meanwhile, grate the rind (zest) from 2 of the oranges. Cut one of these

oranges in half crosswise and squeeze the juice into a small bowl. Add the

zest, vinegar and shallots and let the mixture sit at room temperature for 15

minutes. Whisk in the Dijon mustard, olive oil, thyme, salt and pepper.

Alternately, you can combine all of the dressing ingredients in a small jar and

shake vigorously to emulsify the vinaigrette.

Add one to two tablespoons of the vinaigrette to the beets, tossing to coat.

With the remaining 2 intact oranges, slice off the tops and bottoms. Then with

a sharp knife, cut off the peel and pith (white membrane) in vertical strips

working from the top down, following the natural shape of the oranges. Release

the fruit segments by cutting on the inside of each membrane.

Place the watercress in a large bowl and drizzle with some of the vinaigrette,

tossing to coat the leaves. Transfer the watercress to a platter and arrange

the beets and orange segments atop the greens. Serve immediately. Serves 4.

 

 

 

 

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