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Beet, Carrot, Fennel and Citrus Salad

Beet, Carrot, Fennel and Citrus Salad is a gorgeous Winter Salad and the perfect side for a Middle Eastern Feast.
Prep Time20 minutes
Total Time20 minutes
Servings: 8
Author: Barrett Bridenhagen

Ingredients

  • 1 bulb shaved fennel
  • 1 red beet grated
  • 1 yellow beet grated
  • 2 or 3 carrots grated
  • 2 - 4 oranges segmented I use blood oranges when I can find them
  • ¼ cup chopped parsley
  • 2-3 tablespoons olive oil
  • 2-3 tablespoons acid I used the juice from the wasted oranges plus extra lemon juice or a vinegar
  • salt and pepper to taste

Instructions

  • Slice the fennel (a mandoline on the thinnest setting works best, but it can be done by hand). Peel the beets and carrots if you like. This isn't necessary, but produces a more vibrant color. peeled beetsOtherwise just scrub them well.
  • Grate the beets and carrots by color from lightest to darkest so that they don’t stain each other. A food processor makes this a cinch.
  • Segment the oranges.
  • Place the ingredients in piles in a large salad bowl and pour the dressing on top. Top with the fresh herbs.root salad unmixed
  • Don't toss until you’re ready to serve as the beets stain everything, and you get the added bonus of enjoying the jewel-colored piles of shredded vegetables, which make a gorgeous showpiece on your counter.