Beets

Beet and Fennel Salad

The original recipe used watercress, but try CSA lettuce or chard instead!

3 large beets cooked and sliced into 1/4- inch wedges
1/2 cup fresh orange juice
1 1/2 tablespoons red wine vinegar
3 tablespoons peanut oil
4-inch piece fresh ginger root, peeled and slivered
1 teaspoon ground coriander
Lettuce or Swiss chard leaves
2 fennel bulbs trimmed, cored, and thinly sliced
1/3 cup toasted almonds, coarsely chopped

In a small bowl combine the orange juice, vinegar, oil, ginger, and coriander; mix well. Arrange beats and fennel atop a bed of lettuces or Swiss chard. Drizzle with the dressing. Garnish with the almonds and serve immediately.

Serves 6.

Adapted from fooddownunder.com.

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