Provided by Amanda Hesser
Categories easy, side dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Place beets in a small casserole and roast until very tender, 1 to 1 1/2 hours. Let cool, then peel off skin, trim ends and cut into 1/2-inch cubes. Place in a large serving bowl.
- When beets are almost finished cooking, put some water in a large steamer and bring to a boil. Add cauliflower and steam until tender but still slightly crisp. Add cauliflower to beets in serving bowl.
- In a small bowl, whisk together orange juice, orange zest, vinegar, ginger, mustard and a large pinch of salt. Add olive oil a few drops at a time, whisking vigorously to emulsify. Season to taste with salt.
- Pour dressing over cauliflower and beets. Toss well to coat. Just before serving, add watercress and toss until evenly dispersed.
Nutrition Facts : @context http, Calories 153, UnsaturatedFat 9 grams, Carbohydrate 13 grams, Fat 11 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 489 milligrams, Sugar 7 grams, TransFat 0 grams
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