BEET, FENNEL, AND CARROT SALAD
A vinaigrette made with citrus and fennel seeds brightens this colorful, crunchy salad made with beets and carrots.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 20m
Number Of Ingredients 10
Steps:
- 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.
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One Don One Sid
[email protected]Meh.
Prince Zulu
[email protected]This was a great salad! I made it for a potluck and it was a big hit. The colors were so vibrant and the flavors were spot-on. I would definitely make this salad again.
Logan flett
[email protected]This salad was a bit too sweet for my taste. I think I would have preferred it if the dressing had been more savory. Otherwise, it was a good salad and I liked the combination of flavors.
Fawzy Hamada
[email protected]I'm not usually a fan of beets, but this salad changed my mind! The combination of the sweet beets, crunchy fennel, and earthy carrots was amazing. The dressing was also really good - it was light and flavorful, without being too overpowering. I will
Anele Nono
[email protected]This salad was a hit at my last dinner party! The flavors of the beets, fennel, and carrots were perfectly balanced, and the dressing was light and tangy. I followed the recipe exactly and it turned out beautifully. I would definitely recommend this