Watercress Salad with Roasted Beets and Oranges
1 pound small-to-medium red beets, with 1 inch of stems
3 navel oranges
2 tbsp raspberry vinegar
2 tbsp chopped shallots
1 tsp Dijon mustard
1/3 cup extra-virgin olive oil
1 tbsp fresh thyme leaves
Freshly ground pepper, to taste
4 cups of B&W watercress leaves, washed and dried
Position a rack in the lower third of the oven and preheat to 400
Rub the beets with olive oil and place in a shallow roasting pan.
Cover the pan with aluminum foil. Bake until the beets are
tender when pierced with the tip of a knife, 40 to 60 minutes,
depending on their size. Remove the pan from the oven and let
the beets cool. When cool enough to handle, unwrap the beets
and peel. Cut the beets into -inch-thick slices or wedges and
set aside in small bowl.
Meanwhile, grate the rind (zest) from 2 of the oranges. Cut one
of those oranges in half crosswise and squeeze the juice into a
small bowl. Add the zest, vinegar, and shallots, and let the
mixture sit at room temperature for 15 minutes. Whisk in the
Dijon mustard, olive oil, thyme, salt, and pepper. Alternately, you
can combine all of the dressing ingredients in a small jar and
shake vigorously to emulsify the vinaigrette.
Add 1 to 2 tbsp of the vinaigrette to the beets, tossing to coat.
Slice off the tops and bottoms of the remaining 2 oranges. Then,
with a sharp knife, cut off the peel and pit (white membrane) in
vertical strips working from the top down, following the natural
curve of the fruit. Release the segments by cutting on the inside
of each membrane.
Place the watercress in a large bowl and drizzle with some of
the vinaigrette, tossing to coat the leaves. Transfer the
watercress to a platter and arrange the beets and orange
segments atop the greens. Serve immediately.
Originally from Earthbound Salads Jan '09.