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Beet, Fennel, and Carrot Salad

    • Photo: Jonny Valiant
    • Photo: Jonny Valiant
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    • Photo: Jonny Valiant
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    • Photo: Jonny Valiant
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    • Photo: Jonny Valiant
    • Photo: Jonny Valiant
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    • Photo: Jonny Valiant
    • Photo: Jonny Valiant
    • Photo: Jonny Valiant
    • Photo: Jonny Valiant
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    A vinaigrette made with citrus and fennel seeds brightens this colorful, crunchy salad.
    Martha Stewart Living, December 2011
    • Prep Time 20 minutes
    • Total Time 20 minutes
    • Yield Serves 8
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    Ingredients

    • For the Salad

      • 1 fennel bulb, trimmed
      • 5 medium carrots
      • 2 large beets, trimmed and peeled

    • For the Vinaigrette

      • 2 teaspoons fennel seeds
      • 1/4 cup fresh orange juice
      • 2 tablespoons sherry vinegar
      • 2 teaspoons fresh lemon juice
      • 1 shallot, halved and very thinly sliced
      • Coarse salt
      • 1/4 cup plus 2 tablespoons extra-virgin olive oil

    Directions

    1. Make the salad: Quarter fennel bulb lengthwise, and cut out core. Very thinly slice fennel lengthwise into strips using a mandoline or sharp knife. Cover with a damp paper towel in a glass dish.

    2. Grate carrots, then beets, on the large holes of a box grater. Arrange side by side with fennel. Keep covered with damp paper towel, and wrap with plastic wrap. Refrigerate until ready to use.

    3. Make the vinaigrette: Toast fennel seeds in a small skillet over medium-high heat, shaking skillet occasionally, until fragrant but not browned, about 1 minute. Transfer to a small bowl, and add orange juice, vinegar, lemon juice, shallot, and 1 teaspoon salt. Gradually whisk in oil.

    4. Toss fennel, beets, and carrots with vinaigrette in a large bowl. Serve immediately.

    Cook's Note

    Sliced and grated vegetables can be refrigerated overnight. Vinaigrette can be refrigerated for up to 5 hours. Whisk before using.

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