Roasted Beet, Avocado, and Watercress Salad

Servings: 12

6 large beets  (about 4 1/2 pounds)
1/4 c water
1 1/2 tsp finely grated orange rind
1/3 c fresh orange juice
3 TBS extra virgin olive oil
2 1/4 TBS sherry vineger
3/4  tsp sugar
1/2 tsp salt
1/4 tsp black pepper
1 large avocado, peeled
3 bunches watercress (about 9 cups trimmed)
3 c orange sections (about 3 large navel oranges)
3/4 c vertically sliced red onion
3 TBS chopped pecans, toasted

1. Preheat oven to 375 F.
2. Remove root and 1 inch stem on beets; scrub with a brush. Cut beets in half; place beets in a 13×9 inch baking dish. Add water. Cover with foil, and bake at 375 for 1 hour or until tender. Cool; rub off skins. Cut beets into 1/2 inch slices.
3. Combine rind and next 6 ingredients (through pepper) in a small bowl. toss half of ice mixture with beets.
4. Cut avocado in half lengthwise. Slice each half into 12 slices. Place watercress on a platter; top with beets, orange sections, onion, and avocado. Drizzle remaining juice mixture over salad, and top with pecans. Serve immediately.


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