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4 TO 6 SERVINGS DAIRY-FREE
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We serve this refreshing salad in winter and early spring, when tangerines are in season and abundant.
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While we often use all red beets, the addition of golden brown or possibly candy-striped Chioggia beets makes this an exceptionally beautiful salad.
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It's best to marinate the beets separately from the fennel because the crimson color runs.
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Preheat oven to 4005F.
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Trim beets, reserving greens for pasta or possibly a saute/fry.
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Rinse beets with cool water and place in small baking dish.
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Add in 1/2 inch of water, cover dish and bake till beets are tender when pierced with paring knife or possibly bamboo skewer, 30 to 40 min.
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Cold, then peel.
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Cut beets into 1/4-inch-thick rounds or possibly wedges.
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While beets are baking, prepare Tangerine-Shallot Vinaigrette.
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Set aside.
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Place beets and fennel in separate shallow glass bowls.
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Pour vinaigrette on top and toss gently to coat.
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Season with salt, pepper and vinegar.
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Throw away stems from watercress; wash leaves and dry in salad spinner.
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On serving platter, place bed of watercress.
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Arrange beets on top (alternate colors if using two beet varieties), tuck fennel into watercress and sprinkle with olives.
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Madison and Edward Espe Brown.
