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



For the Salad
For the Vinaigrette


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • 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.

Reviews (1)

16 Ratings
  • 5 star values: 3
  • 4 star values: 7
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 0
Rating: Unrated
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.