Blood Orange And Roasted Beet Salad

1. 1

   Preheat oven to 400.

2. 2

   Place beets in a roasting pan and coat with olive oil and coarse salt and pepper. Roast in oven until fork tender, about 1 hour. Remove and let cool. Then remove the skin on each beet and cut into quarters.

3. 3

   Section the blood oranges, and and squeeze out remaining juice into a small bowl. Set orange slices aside. In bowl with juice, add sugar, mustard, olive oil and a pinch of salt and mix well for dressing.

4. 4

   Toss watercress and beets in dressing. Plate and add orange slices and goat cheese crumbs. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.