Cook beets in large saucepan of boiling water until tender, about 45 minutes. Drain. Cool. Peel beets. Cut beets into thin wedges. Place in medium bowl. Whisk vinegar, shallots and fennel seeds in small bowl. Gradually whisk in olive oil. Season to taste with salt and pepper. Drizzle 1/4 cup vinaigrette over beets; toss to coat. Cook quinoa in large pot of boiling salted water until tender, about 10 minutes. Drain well. Rinse with cold water and drain again. Place quinoa in large bowl. Add cheese, fennel and arugula and mix gently. Add remaining dressing and toss to coat. Transfer salad to large bowl. Arrange beets atop salad. This recipe yields 4 to 6 servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6339 broadcast 11-19-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - email@example.com ~or- MAD-SQUAD@prodigy.net 04-09-1998 Recipe by: Susan Feniger and Mary Sue Milliken
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (302g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 354 (48%)|
|Amt Per Serving||% DV|
|Total Fat 39.3g||52 %|
|Saturated Fat 18.8g||94 %|
|Monounsaturated Fat 14g|
|Polyunsanturated Fat 4.6g|
|Cholesterol 100.1mg||31 %|
|Sodium 1296.3mg||45 %|
|Potassium 769.2mg||20 %|
|Total Carbohydrate 66.4g||20 %|
|Dietary Fiber 7.2g||29 %|
|Sugars, other 59.2g|
|Protein 28.8g||41 %|
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Calories per serving: 735
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