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Tangy Roasted Beet & Walnut Salad recipe

Tangy Roasted Beet and Walnut Salad.This salad can’t bebeet! To be Ukrainian is to celebrate Christmas Eve with a feastcomprised of 12 meatless dishes, one for each of the Apostles.To be Ukrainian at a Christmas Eve supper is to always have beetsoup, or borsch, as the second course. A sumptuous variationon tradition, this salad features roasted beets, a fine way tohighlight the flavor of these festive red veggies. The additionof California walnuts adds a finishing touch.

Recipe: Tangy Roasted Beet& Walnut Salad

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

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: Inmedium bowl, whisk together orange juice, vinegar, maple syrup,salt and pepper. Gradually whisk in oil. Set aside.
  • Salad: Placebeets in 8-inch square baking dish. Bake in 375°F (190°C)oven about 1 hour, or until beets are tender (will depend onsize 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 beetsand drizzle with remaining dressing.

    Makes 4 servings.

    Recipe provided courtesy California Walnuts.

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