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Beet Salad with Orange-Walnut Dressing

5 | 1 Reviews
Total Time:Prep: 20 min. Bake: 40 min. + cooling

By Taste Of Home Editorial Team

Recipe by Marian Platt, Sequim, Washington

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 13, 2022

Light and refreshing, this salad goes nicely with the heavier dishes of the season. Your family and friends will also appreciate the tasty homemade dressing. —Marian Platt, Sequim, Washington

TEST KITCHEN APPROVED

Beet Salad with Orange-Walnut Dressing

5 | 1 Reviews Add your review
Yield:12 servings (about 1 cup dressing)
Prep:20 min
Cook:40 min
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Ingredients

  • 1 pound fresh beets
  • 6 cups torn Bibb or Boston lettuce
  • 3 medium navel oranges, peeled and sectioned
  • 2 cups torn curly endive
  • 2 cups watercress
  • 2/3 cup chopped walnuts, toasted
  • dressing:
    • 1/2 cup canola oil
    • 1/3 cup orange juice
    • 3 tablespoons white wine vinegar
    • 1 green onion, finely chopped
    • 1 tablespoon lemon juice
    • 1 tablespoon Dijon mustard
    • 1/2 teaspoon salt
    • 1/8 teaspoon white pepper
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Directions

  1. Place beets in a 13x9-in. baking dish; add 1 in. water. Cover and bake at 400° for 40-45 minutes or until tender. Cool; peel and julienne.
  2. In a serving bowl, combine the lettuce, oranges, endive and watercress. Add beets and walnuts.
  3. In a small bowl, whisk the oil, orange juice, vinegar, onion, lemon juice, mustard, salt and pepper. Drizzle over salad; toss gently to coat.

Nutrition Facts

1-1/2 cups: 255 calories, 14g fat (1g saturated fat), 0 cholesterol, 274mg sodium, 28g carbohydrate (8g sugars, 18g fiber), 9g protein.
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