Gingered Beet And Fennel Salad
Free Recipe Title: Gingered Beet And Fennel Salad
This Free Recipe ‘Gingered Beet And Fennel Salad’ requires the following ingredients:
3 large Beets — trimmed and halved
1/2 cup Fresh orange juice
1-1/2 tablespoon Sherry vinegar or red wine vinegar
3 tablespoon Almond or peanut oil
1 Four-inch piece fresh ginger root — peeled and s
1 teaspoon Ground coriander
Watercress — for lining plate
2 Fennel bulbs — trimmed, cored,
and thinly sliced
1/3 cup Toasted almonds — coarsely chopped
Recipe Temperature:
This Easy Recipe Serves: 6
Recipe Preparation: boil
How to easily cook Free Recipe: Gingered Beet And Fennel Salad
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. Comments: You may do some of the preparation for this eye-catching salad a day or two ahead, by marinating the cooked beets in the prepared dressing. Add the fennel and almonds at the last minute, then arrange atop the watercress. Recipe Source: RED HOT AND GREEN by Janet Hazen (c) 1996 Chronicle Books, San Francisco, CA - 119 pages - $14.95 As reprinted in the Jan/Feb, 1997 issue of Cookbook Digest Formatted for MasterCook by Joe Comiskey, aka MR MAD - [email protected] -or- [email protected] 07-23-1997
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