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Receta Gingered Beet And Fennel Salad
by Global Cookbook

Gingered Beet And Fennel Salad
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  Raciónes: 6

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

  1. 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.
  2. To make dressing, in a small bowl combine the orange juice, vinegar, oil, ginger, and coriander; mix well.
  3. Place watercress on a large plate or possibly platter. Arrange beats and fennel atop the watercress, and drizzle with the dressing.
  4. Garnish with the almonds and serve immediately.
  5. This recipe yields 6 servings.
  6. 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.