Cauliflower, Beets And Watercress With Orange Ginger Dressing

Ingredients

• 3 medium beets, trimmed
• 1 pound cauliflower, trimmed and cut into walnut-size florets
• 2 tablespoons fresh-squeezed orange juice
• 2 teaspoons grated orange zest
• 1 tablespoon rice vinegar
• 1 ½ tablespoons finely chopped ginger
• ½ tablespoon mustard
• Sea salt, to taste
• 3 tablespoons extra virgin olive oil
• 2 handfuls watercress, thick stems removed

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    143 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 11 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 3 grams protein; 360 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. 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.
2. 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.
3. 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.
4. Pour dressing over cauliflower and beets. Toss well to coat. Just before serving, add watercress and toss until evenly dispersed.