INGREDIENTS

INSTRUCTIONS

4 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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