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Tangy Roasted Beet & Walnut Salad

From: Walnut Marketing Board

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Serves 4


The sweet rich flavor of roasted beets and the tangy addition of oranges is a wonderful way to highlight toasted California walnuts.


For the Dressing

  • 1 tablespoon orange juice
  • 2 tablespoon white wine vinegar
  • 1 tablespoon maple syrup
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ cup extra virgin olive oil

For the Salad

  • 2 pounds beets
  • 2 bunches watercress or arugula (about 4 cups)
  • 2 oranges, peeled and cut into sections
  • 1 fennel bulb, thinly sliced
  • ½ cup California walnut halves, toasted


  1. In medium bowl, whisk together orange juice, vinegar, maple syrup, salt and pepper. Set aside.
  2. Place beets in 8-inch square baking dish. Bake in 375 oven about 1 hour, or until beets are tender (will depend on the size of the beets). Let cool. Peel and slice. Toss with 2 tablespoons of dressing.
  3. In large bowl, gently toss watercress, oranges, fennel and walnuts. Divide over 4 plates. Top with beets and drizzle with remaining dressing.

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