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Receta Cauliflower Beets And Watercress With Orange Ginger Dressing
by Global Cookbook

Cauliflower Beets And Watercress With Orange Ginger Dressing
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Ingredientes

  • 3 med beets, trimmed
  • 1 lb cauliflower, trimmed and cut into walnut-size florets
  • 2 Tbsp. fresh-squeezed orange juice
  • 2 tsp grated orange zest
  • 1 Tbsp. rice vinegar
  • 1 1/2 Tbsp. finely minced ginger
  • 1/2 Tbsp. mustard Sea salt, to taste
  • 3 Tbsp. extra-virgin extra virgin olive oil
  • 2 x handfuls watercress, thick stems removed

Direcciones

  1. Preheat oven to 350 degrees. Place beets in a small casserole and roast till very tender, about 1 1/2 hrs. Let cold, then peel off skin, trim ends and cut into 1/2 inch cubes. Place in a large serving bowl.
  2. When beets are almost finished cooking, steam cauliflower till tender but still slightly crisp. Add in cauliflower to beets in serving bowl.
  3. In a small bowl, whisk together orange juice, orange zest, vinegar, ginger, mustard and a large healthy pinch of salt. Add in extra virgin olive oil a few drops at a time, whisking vigorously to emulsify. Season to taste with salt.
  4. Pour dressing over cauliflower and beets. Toss well to coat. Just before serving, add in watercress and toss till proportionately dispersed.