Beet, Fennel & Carrot Salad

By á-2799

Ingredients

• 1 fennel bulb
• 5 med carrots
• 2 lg beets trimmed and peeled
• 2 tsp fennel seeds
• 1/4 c fresh orange juice
• 2 tbsp sherry vinegar
• 2 tsp fresh lemon juice
• 1 shallot, halved and very thinly sliced
• coarse salt
• 1/4 c + 2 tbsp olive oil

Preparation

Step 1

Quarter the fennel bulb lengthwise, and cut out core. Very thinly slice fennel lengthwise into strips using a mandoline. Cover with a damp paper towel in a glass dish.
Grate carrots then beets on large holes of box grater. Arrange side by side with the fennel. Keep covered with a damp paper towel and wrap with plastic wrap. Refrigerate until ready to use.
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 tsp salt. Gradually whisk in oil.
Toss fennel, beets and carrots with vinaigrette in a large bowl. Serve immediately.