Average Rating: 0TOTAL TIME: Prep: 25 min. + chilling Bake: 40 min. + cooling
YIELD: 8 servings.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
Instructions
- 1. For vinaigrette, place the first eight ingredients in a jar with a tight-fitting lid; shake well. Refrigerate 1 hour.
- 2. 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 into thin slices.
- 3. 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
1 each: 68 calories, 5g fat (1g saturated fat), 3mg cholesterol, 110mg sodium, 5g carbohydrate (3g sugars, 1g fiber), 2g protein.
Diabetic Exchanges: 1 vegetable, 1 fat.