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Beet, Fennel, and Carrot Salad

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Recipe photo courtesy of Jonny Valiant

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

Source: Martha Stewart Living, December 2011
Total Time Prep Servings

Ingredients

For the Salad

For the Vinaigrette

Directions

Cook's Notes

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

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Reviews

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How would you rate this recipe?
16
  • PROART
    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.
    Reply

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