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Under 30 Minutes

Under 30 Minutes

Beet, Fennel, and Carrot Salad

A vinaigrette made with citrus and fennel seeds brightens this colorful, crunchy salad.

  • prep: 20 mins
    total time: 20 mins
  • servings: 8
Photography: Jonny Valiant

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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

Cook's Note

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

Directions

  1. Step 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. Step 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. Step 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. Step 4

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

Source
Martha Stewart Living, December 2011

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Reviews (1)

  • 6 Nov, 2012

    This "raw" salad was a great contrast to the chicken fricassee recipe I also made. Cutting on a mandoline is beyond my arthritic hands, as well as using a hand grater. I used a food processor for the fennel, carrots, and beets and wrapped them in a damp towel, tossing the salad right before serving. I decreased the amount of beets in the salad because some guests didn't like them, but the flavor was mild and interesting. I also used a Good Seasons salad mixing cruet to shake up the dressing.