Tangy Roasted Beet & Walnut Salad

Name: Tangy Roasted Beet & Walnut Salad
Prep time: 1 h 6 min
Cook time: 1 h 6 min
Total time: 1 h 6 min
Yield: 4
Cuisine: Global
Ingredients: 907 grams beets; 59 milliliters extra virgin olive oil; 1 fennel bulb, thinly sliced; 1 Tbsp maple syrup; 1 Tbsp orange juice; 2 oranges, peeled and cut into sections; 1 teaspoons pepper; 1 teaspoons salt; 118 milliliters California walnut halves, toasted; 946 milliliters bunches watercress or arugula (about; 2 Tbsps white wine vinegar

Need a gluten free, primal, and vegan side dish? Tangy Roasted Beet & Walnut Salad could be a super recipe to try. One portion of this dish contains approximately 8g of protein, 24g of fat, and a total of 383 calories. This recipe covers 26% of your daily requirements of vitamins and minerals. This recipe serves 4. From preparation to the plate, this recipe takes roughly 1 hour and 6 minutes. If you have watercress, extra virgin olive oil, wine vinegar, and a few other ingredients on hand, you can make it.