Gingered Beet And Fennel Salad

Recipe Ingredients

3 teaspoons	15ml	Beets - trimmed and halved (large)
1/2 cup	118ml	Fresh orange juice
1 1/2 tablespoons	22ml	Sherry vinegar or red wine vinegar
3 tablespoons	45ml	Almond or peanut oil
1		Four-inch piece fresh ginger root - peeled and slivered
1 teaspoon	5ml	Ground coriander
		Watercress - for lining plate
2		Fennel bulbs - trimmed, cored,
		And thinly sliced
1/3 cup	30g / 1.1oz	Toasted almonds - coarsely chopped

Recipe Instructions

Place beets in a large saucepan and cover with cold water. Bring to a boil over high heat. Reduce the heat to moderately high, cover, and cook 45 to 50 minutes, or until tender when pierced with a fork. Drain well and cool to room temperature. When cool enough to handle, peel and slice into 1/4-inch wedges.

To make dressing, in a small bowl combine the orange juice, vinegar, oil, ginger, and coriander; mix well.

Place watercress on a large plate or platter. Arrange beats and fennel atop the watercress, and drizzle with the dressing.

Garnish with the almonds and serve immediately.

This recipe yields 6 servings.

Source:
RED HOT AND GREEN by Janet Hazen

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