Le Caprice Beet, Orange and Watercress Salad
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The fresh and flavorful Le Caprice de Nature blends well with the distinct tastes of beet, orange and watercress.
Ingredients:
- 10 Medium size beets
- 4 large oranges
- ¼ C TOOC Le Caprice de Nature
- ¼ C red wine vinegar
- 1 T Dijon mustard
- 1 t sugar
- ¾ t sea salt
- ¼ t fresh ground pepper
- 3 bunches watercress (about 12 ounces) stems removed
- 1 medium red onion thinly sliced
Preparation:
In large 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
Meanwhile, grate enough orange 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 Le Caprice, vinegar mustard, sugar, sea salt, pepper and orange peel.
Drain beets and cool with cold running water. Peel and cut each beet in half, then cut each half into ¼ inch thick slices.
To dressing in bowl, add beets, orange segments, watercress, and red onion; toss to coat.
Makes 10 servings
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This dish goes great with the following products:
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