Roasted Beet Salad - cooking recipe

Ingredients

1 1/4 lb small fresh beets, trimmed, washed
1/4 cup strawberry balsamic vinaigrette
2 None navel oranges, zested, peeled, cut into segments, juices reserved
1 cup sliced fresh strawberries
1 None small red onion, sliced
1/4 cup chopped fresh cilantro leaves
6 cups baby watercress

Preparation

Preheat oven to 400\u00b0F. Place beets in heavy duty foil and coat with cooking spray. Wrap tightly and bake for 45-60 mins, or until tender when pierced with a knife. Let cool for 20 mins. Peel and slice or chop into bite-size pieces.
Meanwhile, in a bowl, whisk together vinaigrette, 1 tsp orange zest and reserved orange juice. Add beets, orange segments, strawberries, onion and cilantro. Toss to combine. Arrange over watercress on a serving plate.