Watercress Salad With Shaved Beets, Walnuts and Roquefort

Ingredients

• ¼ cup fresh orange juice
• 2 teaspoons fresh lemon juice
• 1 teaspoon olive oil
• 1 teaspoon kosher salt
• Freshly ground pepper to taste
• 8 cups watercress (about 5 bunches), heavy stems removed
• 2 medium beets, trimmed, peeled and coarsely grated
• ½ cup walnut pieces, toasted
• ½ cup crumbled Roquefort

Four servings

Preparation

1. In a bowl, whisk together the orange juice, lemon juice, olive oil, salt and pepper. Place the watercress in a large bowl and toss with the dressing. Add the beets and walnuts. Divide among 4 plates and sprinkle with the Roquefort. Serve immediately.

5 minutes