Beet, Fennel and Carrot Salad
Colorful and nutritious, this salad will spark a love affair with beets. And it’s a snap to prepare using a spiralizer, which transforms the vegetables into long, thin strands. Although it’s not essential, to minimize the bleeding effect of the red beets, you can rinse and then soak the spiralized beets in cold water for 5 to 10 minutes, changing the water as it turns pink.
- 3 Tbs. fresh lemon juice
- 2 Tbs. extra-virgin olive oil
- 1 tsp. kosher salt
- 1/4 tsp. freshly ground pepper
- 1 small fennel bulb, trimmed and fronds reserved
- 2 large carrots, peeled and ends trimmed
- 1 medium golden beet, peeled and ends trimmed
- 1 medium red beet, peeled and ends trimmed
- 1/2 cup (1/2 oz./15 g) packed fresh flat-leaf parsley leaves
In a small bowl, whisk together the lemon juice, olive oil, salt and pepper. Set the vinaigrette aside.
Insert the angel hair blade into a spiralizer. Cut a slit in one side of the fennel bulb, stopping near the core to create slices. Spiralize the fennel and place in a large bowl.
Spiralize the carrots, golden beet and red beet, stopping to remove the strands every 3 to 4 rotations. Add to the bowl with the fennel. Add the parsley and fennel fronds and toss to combine. Drizzle with the vinaigrette to taste and toss until well coated. Serve immediately. Serves 4 to 6.
Williams-Sonoma Test Kitchen