Beet, Fennel, and Carrot Salad

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

Directions

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.

Source:http://www.marthastewart.com

dinner, root vegetables, salad, springJohn Cooper / Woodland Gardens Organic Farmfennel, carrots, beets