This salad can't be beet!
To be Ukrainian is to celebrate Christmas Eve with a feast comprised
of 12 meatless dishes, one for each of the Apostles. To be Ukrainian
at a Christmas Eve supper is to always have beet soup, or borsch,
as the second course. A sumptuous variation on tradition, this
salad features roasted beets, a fine way to highlight the flavor
of these festive red veggies. The addition of California walnuts
adds a finishing touch.
Tangy Roasted Beet
& Walnut Salad
Dressing:
1 tablespoon orange juice
2 tablespoons white wine vinegar
1 tablespoon maple syrup
1/2 teaspoon each, salt and pepper
1/4 cup extra virgin olive oil
Salad:
2 pounds beets
2 bunches watercress or arugula
2 oranges, cut into sections
1 fennel bulb, thinly sliced
1 cup California Walnut halves, toasted
- Dressing: In
medium bowl, whisk together orange juice, vinegar, maple syrup,
salt and pepper. Gradually whisk in oil. Set aside.
- Salad: Place
beets in 8-inch square baking dish. Bake in 375°F (190°C)
oven about 1 hour, or until beets are tender (will depend on
size of beets). Let cool. Peel and slice. Toss with 2 tablespoons
of dressing.
- In large bowl, gently toss watercress,
oranges, fennel and walnuts. Divide over 4 plates. Top with beets
and drizzle with remaining dressing.
Makes 4 servings.
Recipe provided courtesy California Walnuts.
