Gingered Beet And Fennel Salad

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.