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Randi Baird's Beet and Watercress Salad with Champagne and Orange Vinaigrette

Yankee Plus Dec 2015


by in Jul 2006
Randi Baird’s Beet and Watercress Salad with Champagne and Orange Vinaigrette
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The first beets from Randi's garden are the centerpiece of this earthy and satisfying salad.

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  • 1/2 pound beets
  • Champagne and Orange Vinaigrette
  • 1 bunch watercress, thick stems removed
  • 1/4 cup walnuts, toasted
  • 1/4 cup crumbled strong blue cheese (such as Stilton)


Heat oven to 400 degrees. Rinse the beets under cold water, then place them in a small baking dish with 1/2 inch of water. Cover and bake until beets are tender, about 45 minutes. Drain water and let beets cool. Peel, then slice into 1/4-inch rounds or wedges.

In a small bowl, combine beets and vinaigrette. Arrange the watercress on a serving platter or six individual plates. Then top with the beets, walnuts, and blue cheese.

Champagne and Orange Vinaigrette


  • 3 tablespoons fresh orange juice
  • 1 tablespoon Champagne vinegar
  • 1/2 cup extra-virgin olive oil
  • Kosher or sea salt and freshly ground black pepper, to taste


In a small bowl, whisk together the juice and vinegar. Slowly whisk in the olive oil. Season with salt and pepper.
Updated Monday, August 28th, 2006

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