½ cup coarsely chopped walnuts
2 large bunches watercress, coarse stems removed
3 cups peeled and julienned cooked beets
1 small red onion, thinly sliced
Ingredient Set Name:
¼ cup raspberry preserves
¼ cup raspberry vinegar or balsamic vinegar
1 Tbs. canola oil
- Preheat oven to 375 degrees. Spread walnuts on baking sheet and toast in oven, stirring occasionally, until fragrant, about 7 minutes. Let cool.
- In large bowl, combine watercress, beets, onion and toasted walnuts. Set aside.
- Dressing: In small bowl, mix raspberry preserves, vinegar and oil until blended and smooth. Pour dressing over beet mixture, tossing to coat. Cover and let marinate at room temperature for 2 to 4 hours. Serve at room temperature.