Beet, Orange & Watercress Salad
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Ingredients:
5 Oranges
6 Beets
1/4 Red Onion
1/2 Cup Cilantro
1 Bunch Watercress
2 Tbs. Pumpkin Seeds
| Orange-Cumin Dressing:
2 Tbs. Honey
1 Chipotle Pepper
4 Tbs. Orange Juice
3 Tbs. Red Vinegar
3 Tbs. Olive Oil
2 Tbs. Lime Juice
1 Tbs. Chopped Shallot
2 tsp. Ground Cumin
1 tsp. Oregano, dry or fresh
1/2 tsp. Salt
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Slice the peel off of the oranges.
Cut each orange in half.
Slice oranges into thin half-circles.
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Cut onion into thin slices.
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Cut beets in half & slice into thin half-circles.
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Gather and measure all dressing ingredients.
Place ingredients into a blender and puree.
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Place beets, onion and oranges into a bowl.
Add dressing and mix everything together.
Cover bowl and place in fridge for a few hours.
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Photo:
1/2 cup cilantro, 1 bunch watercress.
Pull leaves off of the cilantro.
Discard the tough stems.
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Cut off & discard the bottom watercress stems.
Note:
This is a good example of hydroponics watercress.
Watercress is a peppery green leaf vegetable.
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Wash and spin dry watercress and cilantro.
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Place watercress & cilantro into beet-orange bowl.
Gently mix and toss ingredients a couple of times.
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No need to over-mix, just a few folds to blend.
Make sure that the dressing on the bottom of the bowl is mixed into the watercress-cilantro.
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Place one serving onto a plate or shallow bowl.
Sprinkle with a few pumpkin seeds and fresh ground black pepper.
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