Reviews (1) Add Rating & Review 16 Ratings 5 star values: 3 4 star values: 7 3 star values: 4 2 star values: 2 1 star values: 0 Martha Stewart Member Rating: Unrated 11/06/2012 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.
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Gallery Beet, Fennel, and Carrot Salad Credit: Jonny Valiant Recipe Summary prep: 20 mins total: 20 mins Servings: 8
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
Cook’s Notes Sliced and grated vegetables can be refrigerated overnight. Vinaigrette can be refrigerated for up to 5 hours. Whisk before using.
Gallery Beet, Fennel, and Carrot Salad Credit: Jonny Valiant
Recipe Summary prep: 20 mins total: 20 mins Servings: 8
Gallery
Beet, Fennel, and Carrot Salad Credit: Jonny Valiant
Beet, Fennel, and Carrot Salad
Credit: Jonny Valiant
Beet, Fennel, and Carrot Salad
Recipe Summary prep: 20 mins total: 20 mins Servings: 8
Recipe Summary
prep: 20 mins total: 20 mins
Servings: 8
prep: 20 mins
total: 20 mins
prep:
20 mins
total:
Servings: 8
8
Ingredients
Ingredients
1 fennel bulb, trimmed 5 medium carrots 2 large beets, trimmed and peeled
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.
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.
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)
Add Rating & Review 16 Ratings 5 star values: 3 4 star values: 7 3 star values: 4 2 star values: 2 1 star values: 0
Martha Stewart Member Rating: Unrated 11/06/2012 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.
Reviews (1)
Add Rating & Review 16 Ratings 5 star values: 3 4 star values: 7 3 star values: 4 2 star values: 2 1 star values: 0
Add Rating & Review
16 Ratings 5 star values: 3 4 star values: 7 3 star values: 4 2 star values: 2 1 star values: 0
16 Ratings 5 star values: 3 4 star values: 7 3 star values: 4 2 star values: 2 1 star values: 0
16 Ratings 5 star values: 3 4 star values: 7 3 star values: 4 2 star values: 2 1 star values: 0
5 star values: 3 4 star values: 7 3 star values: 4 2 star values: 2 1 star values: 0
Martha Stewart Member Rating: Unrated 11/06/2012 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.Martha Stewart Member
Rating: Unrated 11/06/2012
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.
Rating: Unrated
All Reviews for Beet, Fennel, and Carrot Salad
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Beet, Fennel, and Carrot Salad
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
