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Print this Recipe    Cauli Carrot Beet

Carrot, Cauliflower, Beet Salad

1 cup plus 2 tablespoons olive oil
6 tablespoons white wine vinegar
3 tablespoons frozen orange juice concentrate, thawed
2 tablespoons aniseed
1 tablespoon (packed) grated orange peel
1 tablespoon honey

1 large cauliflower (about 2 1/2 pounds), separated into large florets
4 large carrots (about 1 1/2 pounds), peeled, cut on diagonal into
1/4-inch-thick slices
5 medium beets, peeled,each cut into 6 wedges, beet greens reserved

Warm pita breads

Blend first 4 ingredients in blender until aniseed id finely chopped,
abut 1 minutes. Strain dressing into medium bowl, pressing hard on
seeds in strainer; discard seeds. Whisk in orange peel and honey.
Season with salt and pepper.

Steam cauliflower until crisp-tender, about 6 minutes. transfer to
medium bowl. Steam carrots until tender but still bright in colour,
about 8 minutes. Transfer to another bowl. Steam beets until tender,
adding more water to pot if needed, about 15 minutes. Transfer to
another bowl. Cool all vegetables completely.

Mix 1/2 cup dressing into cauliflower. Mix 1/4 cup dressing into
beets. (Dressing and marinated vegetables can be made ahead. Cover
separately and chill up to 1 day. Bring to room temperature before

Rinse and dry beet greens. Arrange on platter as base for salad.
Drain dressing from vegetables. Overlap carrots around edge of
platter. Arrange cauliflower in ring within carrots. Mound beets
in center. Drizzle with some of remaining dressing. Serve salad
with pita breads and any remaining dressing.

Serves 8.


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