Gingered Beet And Fennel Salad

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Gingered Beet And Fennel Salad

 

3 large beets, trimmed and halved

1/2 cup fresh orange juice

1 1/2 tablespoons sherry vinegar or red wine vinegar

3 tablespoons almond or peanut oil

1 four-inch piece fresh ginger root, peeled and slivered

1 teaspoon ground coriander

watercress for lining plate

2 fennel bulbs, trimmed, cored and thinly sliced

1/3 cup toasted almonds, coarsely chopped

 

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.

Makes 6 servings.