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Beet, Fennel And Watercress Salad

January 27, 2023

CATEGORY	CUISINE	TAG	YIELD
		Beets	1	Servings

INGREDIENTS

2		Beet bunches with tops
1/4	c	Fresh lemon juice
1	T	Plus 1 teaspoon honey
1/2	c	Olive oil
2		Watercress bunches, trimmed
2		Fennel bulbs, trimmed cut
		into
		Strips
		servings

INSTRUCTIONS

Preheat oven to 375Â°F. Cut tops and root ends off beets. Wrap beets
in aluminum foil and bake until tender, about 50 minutes. Cool
slightly. Peel beets. Slice beets into rounds; stack rounds and cut
into strips.  Combine fresh lemon juice and honey in small bowl.
Gradually mix in  olive oil. Season dressing to taste with salt and
pepper. (Dressing  can be prepared 1 day ahead. Wrap beets tightly and
refrigerate.  Cover dressing and let stand at room temperature.)  Place
watercress in bowl and toss with enough dressing to coat.  Arrange on
platter. Top with fennel and then beets. Drizzle remaining  dressing
over.  Bon AppÃ©tit November 1992  Per serving: 1074 Calories; 109g Fat
(88% calories from fat); 4g  Protein; 30g Carbohydrate; 0mg
Cholesterol; 176mg Sodium  NOTES : Epicurious Posted to MC-Recipe
Digest by shade  <liveoak@polaris.net> on Apr 13, 1998

A Message from our Provider:

“Don’t put a question mark where God puts a period.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1430 Calories From Fat: 978 Total Fat: 110.8g Cholesterol: 0mg Sodium: 1255.5mg Potassium: 1636.6mg Carbohydrates: 96.4g Fiber: 22.9g Sugar: 28.9g Protein: 22.4g