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.
|6||large red or yellow beets (about 4 1/2 pounds)|
|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|
|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|
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.