Serve this sweet-tart salad with our Whole Roasted Salmon to cut the richness of the fish.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place beet and onion pieces in medium bowl; toss to combine. Set aside. Working over a bowl, cut away peel, pith, and outer membranes from oranges; cut flesh away from membranes, collecting sections and juice in bowl. Squeeze juice from membranes before discarding them. Set fruit and juice aside.

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  • In a small saucepan over medium heat, bring vinegar, sugar, and 1/2 cup water to a boil. Stir until sugar is dissolved, about 2 minutes. Pour liquid over reserved beet-and-onion mixture; let stand until vinegar mixture reaches room temperature, about 30 minutes. Add reserved orange segments, juice, and dried cranberries; toss gently.

  • Place watercress in large serving bowl. With a slotted spoon, spoon beet mixture over watercress. Serve.

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