Dressing can be made up to one day ahead. Washed watercress, wrapped in damp paper towels, can be refrigerated one day ahead, as can sectioned oranges and cooked and sliced beets. Store them in separate airtight containers in refrigerator.
10 medium-size beets (about 2 pounds without tops)
4 large oranges
1/4 cup olive oil
1/4 cup red wine vinegar
1 tablespoon Dijon mustard
1 teaspoon sugar
3/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
3 bunches watercress (about 12 ounces), tough stems removed
1 medium-size red onion, thinly sliced
1. In 4-quart saucepan over high heat, heat beets and enough water to cover to boiling. Reduce heat to low; cover and simmer 30 minutes or until beets are fork-tender.
2. Meanwhile, grate enough peel from 1 orange to equal 1 teaspoon. Cut peel and white pith from all oranges. Holding oranges over large bowl to catch juice, cut out segments between membranes. Place segments in small bowl; set aside. Into juice, with wire whisk or fork, mix olive oil, vinegar, mustard, sugar, salt, pepper, and orange peel.
3. Drain beets and cool with running cold water. Peel and cut each beet in half, then cut each half into 1/4-inch-thick slices.
4. To dressing in bowl, add beets, orange segments, watercress, and red onion; toss to coat.
(based on individual servings)
Total Fat: 6 g
Saturated Fat: 1 g
Cholesterol: 0 mg
Sodium: 250 mg
Carbohydrates: 15 g
Protein: 3 g
Originally published in Good Housekeeping
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