Roasted Beet, Avocado, and Watercress Salad
This dish features holiday colors and a variety of textures, from crisp watercress and crunchy pecans to juicy oranges and buttery avocados. To make the most of the presentation, use a combination of red and yellow beets. You can prepare the beets and dressing in advance, then just assemble the salad before serving.
Ingredients:
| 6 | large red or yellow beets (about 4 1/2 pounds) |
| 1/4 cup | water |
| 1 1/2 teaspoons | finely grated orange rinds |
| 1/3 cup | fresh orange juice |
| 3 tablespoons | extra virgin olive oil |
| 2 1/4 tablespoons | sherry vinegar |
| 3/4 teaspoon | sugar |
| 1/2 teaspoon | salt |
| 1/4 teaspoon | freshly ground black pepper |
| 1 | large avocado, peeled |
| 3 bunches | watercress (about 9 cups trimmed) |
| 3 cups | oranges sections (about 3 large navel oranges) |
| 3/4 cup | vertically sliced red onion |
| 3 tablespoons | 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.
Source: myrecipes.com
