Beet And Fennel Salad With Tangerine-shallot Vinaigrette

INGREDIENTS

INSTRUCTIONS

TO 6 SERVINGS DAIRY-FREE  We serve this refreshing salad in winter and
early spring, when  tangerines are in season and abundant. While we
often use all red  beets, the addition of golden or candy-striped
Chioggia beets makes  this an exceptionally beautiful salad. It's best
to marinate the  beets separately from the fennel because the crimson
color runs.  Preheat oven to 4005F. Trim beets, reserving greens for
pasta or a  saute. Rinse beets with cold water and place in small
baking dish.  Add 1/2 inch of water, cover dish and bake until beets
are tender  when pierced with paring knife or bamboo skewer, 30 to 40
minutes.  Cool, then peel. Cut beets into 1/4-inch-thick rounds or
wedges.  While beets are baking, prepare Tangerine-Shallot Vinaigrette.
Set  aside.  Place beets and fennel in separate shallow glass bowls.
Pour  vinaigrette on top and toss gently to coat. Season with salt,
pepper  and vinegar.  Discard stems from watercress; wash leaves and
dry in salad spinner.  On serving platter, place bed of watercress.
Arrange beets on top  (alternate colors if using two beet varieties),
tuck fennel into  watercress and sprinkle with olives.  Recipe
excerpted from The Greens Cookbook (Bantam Books, 1987), by  Deborah
Madison and Edward Espe Brown.  PER SERVING: 202 CAL.; 4G PROT.; 14G
TOTAL FAT (2G SAT. FAT); 19G  CARB.; 0 CHOL.; 0 SOD.; 5G FIBER
Converted by MC_Buster.  By Kathleen <schuller@ix.netcom.com> on May
09, 1999.  Recipe by: Vegetarian Times Magazine, May 1999, page 41
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 49
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 88.5mg
Potassium: 368.6mg
Carbohydrates: 10.8g
Fiber: 3.2g
Sugar: 7.7g
Protein: 1.8g