Instructions: Place beets in a large saucepan and cover with cold water. Bring to a boil over high heat. Reduce the heat to moderately high, cover, and cook 45 to 50 minutes, or until tender when pierced with a fork. Drain well and cool to room temperature. When cool enough 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 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 two ahead, by marinating the cooked beets in the prepared dressing. Add the fennel and almonds at the last minute, then arrange atop the watercress.

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