BEET, FENNEL, AND CARROT SALAD

For this post I have to lead with the photo since this salad is sooooo pretty!  Imagine it with your Christmas dinner.  Wow!

 Not only is this pretty, it is also delicious, easy to make, and it can be made ahead if you're making it for guests.  

BEET, FENNEL, AND CARROT SALAD.  Serves 8

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

* 1 teaspoon coarse salt

* 1/4 cup plus 2 tablespoons olive oil

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 (or using a processor with attachment).  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 salt.  Gradually whisk in oil.

4.  Toss fennel, beets and carrots with vinaigrette in a large bowl.  Serve immediately.

Make ahead:  Sliced and grated vegetables can be refrigerated overnight, vinaigrette can be refrigerated for up to 5 hours; whisk before using.

Oh.... and I forgot to mention that this is packed with antioxidents, vitamins and minerals.  It just doesn't get any better than that!