Ingredients

  • 3 1/4 pounds beets (medium, washed, stems trimmed)
  • 1/2 bunch watercress (trimmed)
  • 1/3 cup toasted walnuts (lightly, coarsely chopped)
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon red wine vinegar

Directions

  1. Preheat oven to 350°F.
  2. Place beets in a baking dish with 1/2 cup water. Cover tightly with foil and roast for about 1 hour, or until tender. Peel then halve.
  3. Place 1/2 the watercress on a plate. Top with beets, remaining watercress and walnuts. Whisk together oil and vinegar then drizzle over salad. Season.
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NutritionView more

290Calories
Sodium12%DV290mg
Fat22%DV14g
Protein18%DV9g
Carbs13%DV38g
Fiber48%DV12g

PER SERVING *

Calories290Calories from Fat130
% DAILY VALUE*
Total Fat14g22%
Saturated Fat1.5g8%
Trans Fat
Cholesterol
Sodium290mg12%
Potassium1290mg37%
Protein9g18%
Calories from Fat130
% DAILY VALUE*
Total Carbohydrate38g13%
Dietary Fiber12g48%
Sugars26g52%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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