BEET SALAD WITH ORANGE VINAIGRETTE

Beet Salad with Orange Vinaigrette image

Beets and watercress topped with Gorgonzola and a sweet citrus dressing form a tantalizing new blend for a mixed salad. The combination of ingredients may seem unlikely, but I guarantee it will become a new favorite. -Mary S. Moskovitz, Ventnor, New Jersey

Provided by Taste of Home

Categories Lunch

Time 1h5m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

1/2 cup orange juice
1 tablespoon olive oil
2 teaspoons white wine vinegar
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1 teaspoon chopped shallot
1/2 teaspoon grated orange zest
1/8 teaspoon salt
1/8 teaspoon pepper
4 fresh beets (about 1/2 pound)
1 bunch watercress
1/4 cup walnut halves, toasted
1/4 cup crumbled Gorgonzola cheese

Steps:

For vinaigrette, place the first 8 ingredients in a jar with a tight-fitting lid; shake well. Refrigerate 1 hour., Preheat oven to 400°. Place beets in a 13x9-in. baking dish; add 1 in. of water. Bake, covered, until tender, 40-45 minutes. Cool; peel and cut beets into thin slices., Just before serving, arrange watercress on a platter or individual plates; top with beets. Sprinkle with walnuts and cheese. Shake dressing again; drizzle over salad.

Nutrition Facts : Calories 68 calories, Fat 5g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 110mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges