Gout Book.docx

4466 .. BBEEEETT,, OORRAANNGGEE AANNDD WWAATTEERRCCRREESSSS SSAALLAADD (^)
Sweet roasted beets get a fresh orange lift in this colourful salad with a tangy
vinaigrette. Substitute a mixture of arugula, radicchio and fresh spinach for the
watercress if you like. Prep time including cook time for this salad is about 1 hour and
30 minutes due to the cooking of the beets, once that is out of the way the rest takes a
mere few minutes and will yield you 8 portions.
Ingredients:
6 unpeeled, trimmed beets, (1-1/2 lb/750 g)
2 oranges
2 bunches watercress
1/4 cup (60 mL) sliced almonds, toasted
DDrreessssiinngg::
1 tsp (5 mL) finely grated orange rind
2 tbsp (30 mL) orange juice
2 tbsp (30 mL) olive oil
1 tbsp (15 mL) white wine vinegar
1/2 tsp (2 mL) Dijon mustard
1/2 tsp (2 mL) granulated sugar
1 pinch each sea salt, and pepper
How to prepare:
 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.
 In small bowl, whisk together orange rind, orange juice, olive oil, vinegar, mustard,
sugar, sea salt and pepper.