Ingredients Jump to Instructions ↓

  1. 3 teaspoons 15ml Beets - trimmed and halved (large)

  2. 1/2 cup 118ml Fresh orange juice

  3. 1 1/2 tablespoons 22ml Sherry vinegar or red wine vinegar

  4. 3 tablespoons 45ml Almond or peanut oil

  5. 1 Four-inch piece fresh ginger root - peeled and slivered

  6. 1 teaspoon 5ml Ground coriander Watercress - for lining plate

  7. 2 Fennel bulbs - trimmed, cored, And thinly sliced

  8. 1/3 cup 30g / 1.1oz Toasted almonds - coarsely chopped

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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.


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