Beet, Fennel, and Carrot Salad   

 

yea. i actually have these three ingredients. 

 

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

Martha Stewart Living, December 2011

• Prep Time 20 minutes
• Total Time 20 minutes
• Yield Serves 8

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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

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 Note

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