Instructions: 4 TO 6 SERVINGS DAIRY-FREE

We serve this refreshing salad in winter and early spring, when tangerines are in season and abundant. While we often use all red beets, the addition of golden or candy-striped Chioggia beets makes this an exceptionally beautiful salad. Its best to marinate the beets separately from the fennel because the crimson color runs.

Preheat oven to 4005F. Trim beets, reserving greens for pasta or a saute.

Rinse beets with cold water and place in small baking dish. Add 1/2 inch of water, cover dish and bake until beets are tender when pierced with paring knife or bamboo skewer, 30 to 40 minutes. Cool, then peel. Cut beets into 1/4-inch-thick rounds or wedges.

While beets are baking, prepare Tangerine-Shallot Vinaigrette. Set aside.

Place beets and fennel in separate shallow glass bowls. Pour vinaigrette on top and toss gently to coat. Season with salt, pepper and vinegar.

Discard stems from watercress; wash leaves and dry in salad spinner. On serving platter, place bed of watercress. Arrange beets on top (alternate colors if using two beet varieties), tuck fennel into watercress and sprinkle with olives.

Madison and Edward Espe Brown.

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