Tangy Roasted Beet & Walnut Salad

  • Yield: 4 servings
  • Prep: 15 mins
  • Cook: 10 mins


For the Dressing
1tablespoon orange juice
2tablespoons white wine vinegar
1tablespoon maple syrup
1/2teaspoon salt
1/2teaspoon pepper
1/4cup extra virgin olive oil
For the Salad
2pounds beets
2bunches watercress or arugula (about 4 cups)
2-- oranges, peeled and cut into sections
1-- fennel bulb, thinly sliced
1/2cup California walnut halves, toasted


  1. In medium bowl, whisk together orange juice, vinegar, maple syrup, salt and pepper. Set aside.
  2. Place beets in 8-inch square baking dish. Bake in 375F oven about 1 hour, or until beets are tender (will depend on the size of the beets). Let cool. Peel and slice. Toss with 2 tablespoons of dressing.
  3. In large bowl, gently toss watercress, oranges, fennel and walnuts. Divide over 4 plates. Top with beets and drizzle with remaining dressing. 

Nutritional Info *per serving

  • Calories 390
  • Glycemic Load .20
  • Fat 24g
  • Saturated Fat 3g
  • Polyunsaturated Fat 8g
  • Monounsaturated Fat 12g
  • Cholesterol 0mg
  • Sodium 500mg
  • Potassium 1260mg
  • Carbohydrate 40g
  • Fiber 11g
  • Sugars 26g
  • Protein 8g
  • Trans Fat 0g
  • Vitamin A 15%
  • Vitamin C 100%
  • Calcium 15%
  • Iron 15%