Under 30 Minutes

Beet, Fennel, and Carrot Salad

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

  • Prep:
  • Total Time:
  • Servings: 8
Beet, Fennel, and Carrot Salad

Photography: Jonny Valiant

Source: Martha Stewart Living, December 2011


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


  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 Notes

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


Be the first to comment!