Makes Servings

For dressing:

1 cup fresh tangerine or orange juice

3 tablespoons balsamic vinegar

1 small shallot, peeled and minced 1 tablespoon olive oil '/< teaspoon freshly ground black pepper 'A teaspoon sea salt 6 sprigs fresh cilantro, stemmed and chopped

4 large leaves fresh basil, chopped

1 teaspoon chopped fresh thyme leaves

For salad:

1 large or 3 small golden beets (about 9 ounces total), trimmed but not peeled

1 large or 3 small red or candy-striped beets (about 9 ounces total), trimmed but not peeled

2 cups arugula leaves, stemmed

3 cups watermelon cubes (about 1 pound of watermelon)

'A small fennel bulb, very thinly sliced 2 to 3 ounces sharp feta cheese

1 Preheat the oven to 350°. Whisk together all dressing ingredients.

2 Set the beets in a small roasting pan and roast them until tender when poked with a sharp knife. Small beets take about 20 minutes; large beets may take as long as an hour.

3 Cool the beets and peel. Cut small beets in half; cut large beets into cubes. Toss with 'A cup of the dressing and set aside for at least 10 minutes.

4 Set a few arugula leaves on each plate. Top with watermelon and beet chunks. Scatter the fennel and crumble the feta over the top. Serve with additional dressing on the side.

Recipe adapted with permission from Cooking with the Seasons at Rancho T.a Puerta: Recipes from the Worlil-Famous Spa, by Deborah Szeke/y and Deborah M. Schneider (Stewart, Tabori if Chang 200S).

Smoked-Tofu Paella

From the Krlpalu Center for Yoga & Health

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