BEET, ORANGE, WATERCRESS & WALNUT SALAD

Right now I’m dealing with a spiritual obsession. No matter what I do, the first thought that always comes to my mind is “Can I make this spiral?”. There is something about spiraling food, especially vegetables, that I believe is tastier when cut into long, thin, curly noodles. This salad had been on my bottom list of recipes for a long time, but when I realized that I could turn the turnips into beautiful thin noodles, it quickly jumped to the top of the list and I got to work.

I love the different flavors and textures in this salad. I strongly recommend using a spiralizer (this is the one I use) to turn the turnips into long noodles that will make the dish a little fun. If you do not have a spiralizer, you can use a julienne or cut the beets into thin strips by hand. I love the combination of roasted walnuts and turnips, with the nuts giving the salad a nice crunch. Segments of juicy orange and peppery watercress complete this vibrant dish.

I served this salad with olive oil and a dash of raspberry vinegar. I used to buy spiced vinegars in the grocery store, but I often found them full of sugar and artificial flavor. I started making my own flavored vinegars by simply combining fresh raspberries and red wine vinegar in a jar and letting them rest for a week. The end result is delicious and completely sugar free. I’ve added a link for a simple raspberry vinegar below, but you can also use the store you bought if you can find one that does not contain sugar.

Beet salad with orange, walnuts & watercress
preparation time
15 minutes

cooking time
10 mins

total time
25 min

Diet: Dairy Free, Grain / Gluten Free, Paleo, Refined Sugar, Specific Carbohydrate Diet, Vegan
ingredients
2 big turnips
1 1/2 cups watercress
1/3 cup roasted walnuts chopped
1 big orange cut into segments
3 tbsp extra virgin olive oil
1 tbsp raspberry vinegar
salt pepper

manual
Preheat the oven to 200 degrees Celsius (390 degrees Fahrenheit)
Wash the turnips, place in the spiralizer and cut into thin noodles or julienne. Put the turnip noodles on a baking sheet, drizzle with 1 tablespoon of olive oil and bake in the oven for 6-8 minutes until they soften. Remove from oven and allow to cool.
Combine cress, walnuts and turnip noodles in a bowl. Add the orange just before serving to prevent the color of the beets from bleeding on the oranges.
Season with raspberry vinegar, olive oil, salt and pepper and serve.

 

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