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Beet Salad With Orange Vinaigrette

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salad low carb vegetarian thanksgiving lunch

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Ingredients

1/2 cup(s) orange juice

1 tablespoon(s) olive oil

2 teaspoon(s) white wine vinegar

1 teaspoon(s) minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed

1 teaspoon(s) chopped shallot

1/2 teaspoon(s) grated orange peel

1/8 teaspoon(s) salt

1/8 teaspoon(s) pepper

4 fresh beets (about 1/2 pound)

1 bunch(es) watercress

1/4 cup(s) walnut halves, toasted

1/4 cup(s) crumbled Gorgonzola cheese

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