I think the best of fall’s amazing colors are displayed beautifully in this truly delicious beet & orange salad!
If you are not exactly a fan of beets, I hope the way I’ve prepped these will change your mind. I love the earthy flavor of beets. Yet I know that is the very thing that many find off putting. But the freshness of ginger, both in the beets and the dressing really helps to balance out the flavors.
The beets, brushed with ginger and oil are roasted to sweet perfection and paired with sweet, juicy oranges. Delicate, peppery watercress gives this salad a green kick, while letting the beets and oranges be the stars. This salad is drizzled with a light and luscious sesame ginger dressing that I’m sure will become a staple in your kitchen!
I think beets are both beautiful and creepy at the same time! It’s those long tails! For this recipe, I’ve used Cara Cara oranges. They are my absolute favorite! Nice and sweet and juicy! And if you don’t find watercress at your market, peppery arugula would work just fine.
I have no affiliation with Gourmet Garden. But I like their products. I brushed their ginger paste mixed with olive oil on the beets before roasting. I also added their partially dried ginger to the dressing. I love the ease of this dressing because everything goes into a food processor or blender. It’s thick and luscious and you will want to use it on everything!
I think the colors in this salad, together, are so amazing. Perfect for fall and winter holiday entertaining. Or because it’s Wednesday night and your deserve a pretty and delicious salad.
The beets become sweeter when roasted. But the ginger and the tang of the juicy oranges keep everything tasting fresh and light. But I have to tell you, this sesame ginger dressing is EVERYTHING!
I wrote a post about the health benefits of beets. They are so good for you. If I’ve piqued your interest, take a moment to read about it. You Can’t Beet These!
- FOR THE SALAD:
- 6-8 medium beets, peeled and sliced into wedges
- 4 oranges, peeled and sliced into wedges
- 8 oz. watercress
- 2 Tablespoons of olive oil
- 2 Tablespoons of ginger paste (I used Gourmet Garden)
- 1 Tablespoon of freshly squeezed orange juice
- 1 Tablespoon of white balsamic vinegar.
- salt & freshly cracked pepper
- FOR THE DRESSING:
- ¼ cup of diced shallots
- 2 Tablespoons of white balsamic vinegar
- 2 Tablespoons of freshly squeeze orange juice
- 2 Tablespoons of honey
- 2 teaspoons of partially dried ginger (I used Gourmet Garden)
- 2 cloves of garlic, minced
- 1 Tablespoon of sesame oil
- ¼ cup of vegetable oil
- salt & freshly cracked pepper
- Preheat the oven to 425 degrees F.
- Line a baking pan with parchment paper.
- In a small bowl, combine the olive oil, ginger paste, orange juice and vinegar.
- Peel the beets and slice them into wedges.
- Line them on the baking sheet and brush them with the ginger mixture.
- Sprinkle with a pinch of salt & a few grinds of cracked pepper.
- Roast for about 20 minutes, then flip the beets and roast an additional 15 minutes, until the beets are soft when pierced with a fork.
- Allow the beets to cool.
- To make the dressing, place all of the ingredients into a food processor or blender.
- Mix until combined.
- Taste and add salt & pepper to your liking.
- Toss the watercress with a few tablespoons of dressing.
- Line your serving platter with the watercress.
- Arrange the beets and orange slices on top.
- Serve with additional dressing.
- Delicious when eaten right away or chilled!
If you ate today, thank a farmer!