Baby Spinach and Watercress Salad With Roasted Beets
Number of servings : Prep time: Cooking time: Type of meal : | Salads | Salads Special diet : Ingredients
Number of servings :
Type of meal : | Salads | Salads
Special diet :
2 lbs (1 kg) baby beets (in assorted colours), trimmed
½ cup (125 mL) almonds, with or without skins
1 tbsp (15 mL) extra-virgin olive oil
¼ tsp (1 mL) kosher salt
3 oz (90 g) baby organic spinach
2 oz (60 g) watercress bunch, trimmed
2 oranges, peeled and sliced, or separated into segments
⅓ cup (75 mL) pitted black olives
1 tbsp (15 mL) lemon juice
1 tbsp (15 mL) orange juice
1 tsp (5 mL) honey
1 small clove garlic, minced
½ tsp (2 mL) kosher salt
3 tbsp (45 mL) extra-virgin olive oil
- Wrap unpeeled beets in a single layer in aluminum foil. Place on a baking sheet and roast in a preheated 375°F (190°C) oven for 1 to 1½ hours, or until beets are tender when speared with a sharp knife. Cool. Rub off skins. Cut into quarters or, if beets are very small, leave them whole.
- Meanwhile, toss almonds with olive oil and salt, and spread on a baking sheet in a preheated 375°F (190°C) oven for 10 to 12 minutes, or until lightly toasted. Cool.
- Make dressing by whisking lemon juice with orange juice, honey, garlic, salt and olive oil. Toss half the dressing with the beets. Just before serving, toss remaining dressing with spinach and watercress in a salad bowl. Top with beets, almonds, oranges and olives.
Imported on 2011-01-20 20:26:46 — Original ID:3647