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Ingredientes
- 3 lrg Beets trimmed and halved
- 1/2 c. Fresh orange juice
- 1 1/2 Tbsp. Sherry vinegar or possibly red wine vinegar
- 3 Tbsp. Almond or possibly peanut oil
- 1 x Four-inch piece fresh ginger root peeled and slivered
- 1 tsp Grnd coriander Watercress for lining plate
- 2 x Fennel bulbs trimmed, cored, and thinly sliced
- 1/3 c. Toasted almonds coarsely minced
Direcciones
- Place beets in a large saucepan and cover with cool water. Bring to a boil over high heat. Reduce the heat to moderately high, cover, and cook 45 to 50 min, or possibly till tender when pierced with a fork. Drain well and cold to room temperature. When cold sufficient 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 possibly 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.
- Comments: You may do some of the preparation for this eye-catching salad a day or possibly two ahead, by marinating the cooked beets in the prepared dressing. Add in the fennel and almonds at the last minute, then arrange atop the watercress.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 111g | |
| Recipe makes 6 servings | |
| Calories 58 | |
| Calories from Fat 15 | 26% |
| Total Fat 1.83g | 2% |
| Saturated Fat 0.14g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 51mg | 2% |
| Potassium 388mg | 11% |
| Total Carbs 9.59g | 3% |
| Dietary Fiber 3.0g | 10% |
| Sugars 3.72g | 2% |
| Protein 1.98g | 3% |
