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Orange and Beet Salad




Source of Recipe


Western Racquet Club


Recipe Introduction


with Apple Cider Vinaigrette



List of Ingredients




¼ cup apple cider vinaigrette (see recipe)
3 medium seedless oranges, peeled, sliced crosswise into 4 rounds (12 rounds total)
3 medium red beets, boiled, peeled, sliced crosswise into 4 rounds (12 rounds total)
1 cup toasted walnuts (see note)
½ cup crumbled blue cheese (Gorgonzola or Maytag can be substituted)
1 Asian pear, peeled and cored, diced into ¼-inch cubes
1 bunch watercress, washed


Recipe



Make vinaigrette first. Set aside ¼ cup to use for salad. Refrigerate remaining dressing.

To assemble salad, evenly space 3 slices of orange around outside of each salad plate. Between each orange slice, place a beet slice. Overlap the slices slightly.

Sprinkle ¼ cup walnuts evenly over each salad. Sprinkle a fourth of the blue cheese and a fourth of the pear over each salad.

Cut 1½ to 2 inches off the bottom of the bunch of watercress. Divide bunch of watercress into four portions and place a portion in the center of each salad so it stands vertically, giving salad height.

Drizzle salad with vinaigrette. Makes 4 side salads.

Note: To toast nuts, spread on ungreased baking sheet and place in preheated 325-degree oven 5 to 7 minutes, checking and stirring often to prevent burning. (Nuts also can be toasted in skillet over medium heat, 5 to 7 minutes, stirring frequently; or in microwave on high, 2½ to 4 minutes, stirring after 2 minutes.)

Apple cider vinaigrette:
¼ cup apple cider vinegar
1½ tablespoons packed brown sugar (divided)
1 teaspoon minced shallots
1 teaspoon Dijon-style mustard
1½ cups vegetable oil
Salt and pepper to taste


In small saucepan combine vinegar, ½ tablespoon brown sugar and the shallots. Cook over medium-low heat until reduced to about half. This will take about 3 minutes.

Put the reduction, remaining 1 tablespoon brown sugar and the mustard in blender. With blender running, slowly drizzle in the oil. After all oil is added, run machine an additional minute. Add salt and pepper to taste. Makes about 1½ cups