Roasted Beet, Avocado, and Watercress Salad

Beet-salad-ck-1120251-l
(4) Course Salads

Ingredients in this Recipe

  • 1 large avocado, peeled
  • 1 1/2 teaspoons finely grated orange rind
  • 1/2 teaspoon salt
  • 1/3 cup fresh orange juice
  • 1/4 cup water
  • 1/4 teaspoon freshly ground black pepper
  • 2 1/4 tablespoons sherry vinegar
  • 3 bunches watercress (about 9 cups trimmed)
  • 3 cups orange sections (about 3 large navel oranges)
  • 3 tablespoons chopped pecans, toasted
  • 3 tablespoons extravirgin olive oil
  • 3/4 cup vertically sliced red onion
  • 3/4 teaspoon sugar
  • 6 large red or yellow beets (about 4 1/2 pounds)

Recipe Preparation

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