Beets with Watercress and Orange

By Jennifer,

Beets with Watercress and Orange

This recipe is from Fields of Greens by Annie Somerville.

  • 1 bunch beets
  • 3 TBS fresh orange juice
  • 1 TBS Champagne vinegar
  • 1/8 tsp salt
  • freshly ground black pepper
  • 1 bunch watercress

Preheat oven to 400.

Beets ready to roast

Trim beets and place them, with a good splash of water, in a foil-lined tray.  Cover with foil and bake for 45 – 60 minutes, depending on their size.  Check to see if they’re tender by piercing one with a sharp knife.

Beets out of the oven

Beets, without skin

If tender, let them cool, then rub off the skins and cut into thin rounds or wedges.

Sliced beets marinating in orange juice and vinegar

In a medium-sized bowl combine orange juice, vinegar, salt and pepper, then add the beets and toss to coat;  set aside (I set mine aside in the fridge for a good 6 hours).  Trim the long stems off the watercress, wash and spin-dry well.

When ready to serve, place a good handful of watercress on each plate and arrange some beets on top;  sprinkle with pepper.

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