Preheat oven to 350. lightly oil unpeeled beets and place in pan. Roast for 45 min, turning occasionally. Let cool, then peel and cut into rounds.
In a bowl whisk together the vinegar, 1/4 tsp salt and 1/2 tsp pepper. Drizzle in oil and whisk to make vinaigrette.
Divide the endive and watercress,. Top with beet rounds and vinaigrette. Garnish with orange zest and pecans.
Option, add a broiled round of goat cheese or goat cheese crumbs.
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|Serving Size: 1 Serving (174g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 134 (62%)|
|Amt Per Serving||% DV|
|Total Fat 14.9g||20 %|
|Saturated Fat 1.3g||6 %|
|Monounsaturated Fat 8.4g|
|Polyunsanturated Fat 4.5g|
|Cholesterol 0mg||0 %|
|Sodium 121.7mg||4 %|
|Potassium 542.1mg||14 %|
|Total Carbohydrate 18.9g||6 %|
|Dietary Fiber 6.1g||24 %|
|Sugars, other 12.8g|
|Protein 4.2g||6 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 215
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