Roasted Beet, Fennel, Orange and Watercress Salad

The watercress adds a peppery bite to this juicy beet salad, which is pretty enough for brighten up a gray winter day. To make it substantial enough for a workday lunch, add goat cheese and sprinkling of your favorite nuts, or serve as is alongside a plate of pasta or seafood.

 

Roasted Beet, Fennel, Orange and Watercress Salad

 

Ingredients

 

For the salad:

• 3 small red beets
• 3 small yellow beets
• 2 Tbs. olive oil
• Kosher salt and freshly ground pepper
• 3 oranges
• 1 fennel bulb

For the dressing:

• 3 Tbs. fresh orange juice
• 1 large shallot, minced
• 1 Tbs. Champagne or white wine vinegar
• 1 tsp. Dijon mustard
• Kosher salt and freshly ground pepper
• 3 Tbs. extra-virgin olive oil
• 2 cups (2 oz./60 g) watercress leaves

Directions

 

1. Preheat an oven to 400°F (200°C).

 

2. Trim, peel and quarter the beets. Pile all the beets on a baking sheet lined with parchment paper. Drizzle with the olive oil, season well with salt and pepper, and toss to coat. Spread the beets in a single layer and roast, stirring a few times, until fork-tender, 40 to 50 minutes. Remove from the oven and set aside.

 

3. While the beets are roasting, section the oranges: Working over a bowl with 1 orange at time and using a very sharp paring knife, pare away the peels and pith. Carefully cut between the membranes of the orange to release each orange section. Let the sections and the juice fall into the bowl as you work. When you have cut out each section, squeeze any remaining juice from the membrane into the bowl.

 

4. Remove and discard the feathery fronds of the fennel. Quarter, core and slice the fennel.

 

5. To make the vinaigrette, strain the orange juice into a large salad bowl. Add the shallot, vinegar and mustard, and season with salt and pepper. Pour in the olive oil slowly, whisking until well blended. Taste and adjust the seasoning.

 

6. To assemble the salad, add the warm beets, orange sections, fennel and watercress to the bowl with the dressing. Toss to coat all the ingredients well with the vinaigrette. Adjust the seasoning again, if needed. Serve immediately. Serves 4.

 

 

 

For this and more ideas for pasta dishes you’ll want to serve every night of the week, check out our new Pasta Night, by Kate McMillan