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2 lb. trimmed medium fresh beets, scrubbed or 2 (15 oz.) cans whole beets, drained 1 small head endive, trimmed and separated into leaves 1 1/2 tsp. Dijon mustard 1 orange, peeled and sectioned 1/4 c. olive oil 1 bunch watercress, tough stems removed 1 shallot, finely chopped (2 Tbsp.) 3 Tbsp. orange juice 2 Tbsp. balsamic vinegar 1/2 tsp. salt If using fresh beets, preheat oven to 400 degrees. Place fresh beets and 1/4 cup water in roasting pan. Cover tightly with foil. Roast until tender, 45 to 60 minutes. Remove from pan. Cool completely, about 30 minutes. Peel beets; halve and thinly slice. (Beets can be roasted up to 2 days head. Cover and refrigerate until ready to use.) If using canned beets, halve and slice. Transfer beets to bowl; reserve. Arrange watercress and endive on serving platter. In skillet, heat oil over medium heat. Add shallot; cook until softened, 5 to 8 minutes. Increase heat to medium-high and add orange juice. Cook until mixture is syrupy, about 2 minutes. Remove skillet from heat. Whisk in vinegar, mustard and salt. Toss beets with half of the dressing. Arrange beet mixture and orange segments over salad. Drizzle with remaining dressing. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |