Best Orange Beet And Watercress Salad Recipes

Roasted Beet, Endive, Orange, and Watercress Salad with Kimberly Williams-Paisley image

Provided by Martha Stewart

Number Of Ingredients 12

6 large beets (about 2 pounds), scrubbed and stems removed
1 tablespoon olive oil
Coarse salt and freshly ground pepper
6 navel oranges
1 tablespoon red-wine vinegar
1 1/2 tablespoons canola oil
1 cup chopped fresh flat-leaf parsley
3 heads Bibb lettuce (1/2 pound), or 1 head Boston lettuce, cut into 1/2-inch strips
2 heads Belgian endive (about 1/2 pound), cut into 1/2-inch pieces
1 bunch watercress
1/4 pound ricotta salata, or feta cheese, crumbled
Olive-oil, cooking spray

Steps:

Heat oven to 450 degrees. Place beets onto a sheet of parchment paper-lined foil; drizzle with olive oil and season with salt and pepper. Wrap to enclose. Roast until tender, 45 to 55 minutes. Allow beets to cool.
Rub cooled beets with paper towels to remove skins. Reserve half a peeled beet, cutting the rest into 3/4-inch pieces; set aside.
Using a paring knife, remove peel, pith, and outer membranes from oranges. Working over a medium bowl to catch juices, carefully cut out each segment between membranes. Squeeze membrane to extract juice; discard. Set aside 1/4 cup juice, reserving the rest for another use.
In a blender jar, combine reserved half beet, reserved orange juice, red-wine vinegar, salt, and pepper; puree until smooth. With blender on, add canola oil, and process until combined. Stir in 2 tablespoons parsley.
Place lettuce, endive, watercress, chopped beets, oranges, and remaining parsley on a large platter. Just before serving, add vinaigrette; toss to combine. Garnish with ricotta salata, and serve.

Orange, Beet And Watercress Salad image

Number Of Ingredients 11

3 tablespoons olive oil
2 tablespoons vegetable oil
2 tablespoons lemon juice fresh
1/4 cup green onions thinly sliced
1 teaspoon splenda
1/2 teaspoon salt
Freshly ground pepper to taste
1 (16-ounce) can beet baby, rinsed, well drained and quartered
1 bunch watercress stemmed
4 cups Romaine lettuce small, torn into small pieces
2 oranges peeled, sectioned and juice reserved

Steps:

1. Blend olive and vegetable oils with lemon juice, green onions, splenda, salt and pepper. 2. Place beets in a small bowl and toss with 2 tablespoons dressing. To serve, toss watercress and romaine in a large bowl, place beets on top. Surround with orange sections cut in half. Add juice from orange segments to reserved dressing, pour over salad and toss again. Serve at once.

Nutrition Facts : Nutritional Facts Serves