Roasted Beet and Watercress Salad with Orange Yogurt Dressing
This salad is so easy to put together, but you would never know it by looking at it. It’s deceptively pretty and great to share with a few friends or as a filling meal for two. The creamy yogurt dressing is a bit addictive with each forkful of beets. And the watercress and almonds add freshness and a nice little crunch. Enjoy!
- ½ cup plain Greek yogurt
- 1 Tablespoon juice and zest of ½ orange
- 1 teaspoon honey
- 2 lbs. Josie’s Organics red beets, scrubbed, stems trimmed to ¼-inch and roots removed
- 2 Tablespoons olive oil
- Salt and pepper
- ¾ cup fresh watercress leaves
- ¼ cup fresh whole mint leaves
- ¼ cup walnuts, broken into pieces
Preheat oven to 400°.
In a small mixing bowl, whisk together yogurt, orange juice, zest and honey until smooth. Refrigerate for 1 hour.
Toss beets in olive oil in a medium mixing bowl. Season with salt and pepper. Wrap in aluminum foil. Roast in the oven 50-55 minutes until tender. Remove from oven and let cool 8-10 minutes. Using a paper towel, carefully remove the skins. They should easily peel off. Cut beets into halves, or quarters if they are large, and set aside.
Spoon dressing onto a medium size serving platter. Scatter beets over the dressing. Layer watercress leaves, fresh mint and walnuts on top of the beets. Serve.
Dress it Up
Toasting the walnuts adds a whole new flavor profile to this dish. Place them in a small skillet on medium-high until they start to brown. Remove from pan and let cool before adding to the salad. If you like more orange flavor, garnish with zest before serving.