Beet, Orange and Watercress Salad

Ingredients

• 1 pinch each salt , and pepper
• ½ tsp granulated sugar
• ½ tsp Dijon mustard
• 1 tbsp white wine vinegar
• 2 tbsp vegetable oil
• 2 tbsp orange juice
• 1 tsp finely grated orange rind
• + 4 more ingredients
• • ¼ cup sliced almonds , toasted
  • 2 bunches watercress
  • 2 oranges
  • 6 unpeeled, trimmed beets , (1-½ lb/750 g)

Wrap beets in foil and roast in 400°F (200°C) oven for 1 to 1-1/2 hours or until tender. (Alternatively, cook beets in boiling water for about 40 minutes or until tender.) Let cool slightly; rub off skins and cut into thick slices. Dressing: In small bowl, whisk together orange rind, orange juice...

View full recipe at SpringPad