Go Smart with California Walnuts Smart Menus Program: Delicious, convenient recipes aimed at changing the way Americans eat, brought to you by best-selling author and Oprah regular Dr. Michael Roizen and James Beard award-winning cookbook author Mollie Katzen. Smart Menus is designed to help people embrace a smart eating style that’s long on taste and convenience and short on scolding. Smart recipes and tips on how to create your own smart eating style are available at www.walnuts.org/smartmenus.

Dressing:
1 tablespoon orange juice
2 tablespoons white wine vinegar
1 tablespoon maple syrup
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup extra virgin olive oil

Salad:
2 pounds beets
2 bunches watercress or arugula
2 oranges, cut into sections
1 fennel bulb, thinly sliced
1 cup walnut halves, toasted

Dressing:
In medium bowl, whisk together orange juice, vinegar, maple syrup, salt and pepper. Gradually whisk in oil. Set aside.

Salad:

Place beets in 8-inch (20-cm) square baking dish. Bake in 375ºF (190ºC) oven about 1 hour, or until beets are tender (will depend on size of beets). Let cool.  Peel and slice. Toss with 2 tablespoons (30 mL) of dressing.

In large bowl, gently Toss watercress, oranges, fennel and walnuts. Divide over 4 plates. Top with beets and drizzle with remaining dressing.

Nutrition Information per serving:
9.1g protein, 29.6 g fat, 37.3 g carbohydrates, 2.9 mg iron, 176 mg calcium, 473 mg sodium, 8.9 g fiber, 421 calories.