Roasted Beet, Avocado, and Watercress Salad
Recipe for Roasted Beet, Avocado, and Watercress Salad (Salads; Salads with Carrots or Other Root Vegetables).
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Cooking tools:
- Microplane
- Citrus press
- Vegetable brush
- Oven
- Baking dish
- Aluminum foil
- Chef's knife
- Cutting board
- Mixing bowl
- Serving platter
- Measuring cup
- Measuring spoon
- Skillet
- Spoon
Ingredients
- 6 large red or yellow beets (about 4 1/2 pounds)
- 1/4 cup water
- 1 1/2 tsp finely grated orange rind
- 1/3 cup fresh orange juice
- 3 tbsp extravirgin olive oil
- 2 1/4 tbsp sherry vinegar
- 3/4 tsp sugar
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 1 large avocado, peeled
- 3 bunches watercress (about 9 cups trimmed)
- 3 cups orange sections (about 3 large navel oranges)
- 3/4 cup vertically sliced red onion
- 3 tbsp chopped pecans, toasted
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