Red Beet, Jicama and Orange Salad is one of the dishes to be featured at the 18th annual Napa Valley Wine Auction, set this year for June 4-7 at Meadowood resort, St. Helena, Calif.

The long-running charity auction raises funds for local health care.The 1998 auction's master chef is Pilar Sanchez, Meadowood's chef de cuisine, a native Californian who learned the basics of cook-ing in France.

She'll lead a team of about 100 chefs cooking for an estimated 1,900 visitors to the event with its marketplace tastings, culinary occasions from grand dinners and out-door feasts and vintners' open houses.

Chef Sanchez's salad will be part of a traditional Mexican feast she'll serve at a sunset alfresco picnic.


3 medium red beets, washed

1 small jicama, peeled and sliced into rounds

2 navel oranges, peeled and sliced into rounds

2 tablespoons pinenuts, toasted

Cilantro sprigs for garnish

Orange Vinaigrette (recipe fol-lows)

Place beets in baking dish and roast in preheated 400 degree oven for 30 minutes or until soft to the touch (like a piece of ripe fruit).

Cool, peel and cut into rounds.

Using large platter, arrange beets, jicama and oranges in circles, alternating colors.

Spoon on vinaigrette, cover and chill. Just before serving, garnish with pinenuts and cilantro sprigs.

Makes 4 servings.


1/2 cup orange juice

2 teaspoons achiote paste or tomato paste

1/4 cup extra virgin olive oil

3 tablespoons chopped fresh basil leaves

Salt to taste

In small bowl whisk together orange juice and achiote or tomato paste. Add remaining ingredients and mix until blended.

Makes about 3/4 cup.

- Nutritional information per serving: 225 cal., 3 g pro., 20 g carbo., 16 g fat, 31 mg sodium, no chol.