beet, fennel + carrot salad
(modified from martha stewart living)
salad:
2 fennel bulbs, grated
5 medium carrots, grated
2 large beets, grated
vinaigrette:
2 t fennel seeds
1/4 cup fresh orange juice
2 T sherry vinegar
2 t fresh lemon juice
1 shallot, halved + very thinly sliced
1 t pink himalayan salt
1/4 cup + 2 T extra-virgin olive oil
whisk together and toss with salad.
