CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy	Niger	Toohot07	4	servings

INGREDIENTS

6		Beets; trimmed
1/4	c	Red wine vinegar
1/4	c	Minced shallots
2	ts	Fennel seeds; crushed
3/4	c	Olive oil
		Salt; to taste
		Freshly-ground black pepper; to taste
1 1/2	c	Quinoa
3	c	Crumbled feta cheese
1		Fennel bulb; trimmed, and
		Thinly sliced
2	c	Chopped fresh arugula

INSTRUCTIONS

Cook beets in large saucepan of boiling water until tender, about 45
minutes. Drain. Cool. Peel beets. Cut beets into thin wedges. Place in
medium bowl. Whisk vinegar, shallots and fennel seeds in small bowl.
Gradually whisk in olive oil. Season to taste with salt and pepper. Drizzle
1/4 cup vinaigrette over beets; toss to coat. Cook quinoa in large pot of
boiling salted water until tender, about 10 minutes. Drain well. Rinse with
cold water and drain again. Place quinoa in large bowl. Add cheese, fennel
and arugula and mix gently. Add remaining dressing and toss to coat.
Transfer salad to large bowl. Arrange beets atop salad. This recipe yields
4 to 6 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6339 broadcast 11-19-1997) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-09-1998
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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