Beets have a low GI, making them a good choice for diabetes. To save time, microwave the beetroot, rather than roast them, unless you roast them the day before along with something else. The watercress can be replaced by baby spinach leaves.
Ingredients
• 1kg fresh beetroot
• 2.5ml grated orange rind
• 125ml orange juice
• 15ml tomato paste
• 15ml olive oil
• 2.5ml Dijon mustard
• 2.5ml salt
• 120g watercress, large stems
• 60ml course chopped walnuts
Directions
1. Preheat the oven to 230 °C. Wrap each beetroot separately in foil. Place on a baking sheet and bake for 1 hour and 15 minutes or until the beetroot are tender.
2. Unwrap the beetroot and when cool enough to handle, using a paper towel to keep your hands from getting stained, slip the beetroot out of the their skins. Cut each beetroot into 8 wedges.
3. In a medium bowl, whisk together the orange rind, orange juice, tomato paste, oil, mustard and salt. Add the beetroot, watercress and walnuts, tossing well to combine. Serve at room temperature or chilled. Serves 4