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  • Carrot, Cauliflower And Beet Salad With Orange Anise Dressing

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    Carrot, Cauliflower And Beet Salad With Orange Anise Dressing
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 c. Plus 2 Tbsp. extra virgin olive oil
    • 6 Tbsp. White wine vinegar
    • 3 Tbsp. Frzn orange juice concentrate, thawed
    • 2 Tbsp. Aniseed
    • 1 Tbsp. (packed) grated orange peel
    • 1 Tbsp. Honey
    • 1 lrg Cauliflower (about 2 1/2 pounds), Separated Into Large florets
    • 4 lrg Carrots (About 1 1/2 Pounds) Peeled, Diagonally Sliced 1/4 Inch Thick
    • 5 x Beets, Peeled, Each Cut Into 6 Wedges, Beet Greens Reserved

    Directions

    1. Blend first 4 ingredients in blender till aniseed id finely minced, abut 1 min. Strain dressing into medium bowl, pressing hard on seeds in strainer; throw away seeds. Whisk in orange peel and honey. Season with salt and pepper.
    2. Steam cauliflower till crisp-tender, about 6 min. transfer to medium bowl. Steam carrots till tender but still bright in color, about 8 min. Transfer to another bowl. Steam beets till tender, adding more water to pot if needed, about 15 min. Transfer to another bowl. Cold all vegetables completely.
    3. Mix 1/2 c. dressing into cauliflower. Mix 1/4 c. dressing into beets.
    4. (Dressing and marinated vegetables can be made ahead. Cover separately and refrigerateup to 1 day. Bring to room temperature before continuing.)
    5. 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.
    6. Notes: The flavor of oranges enhance this colorful winter salad beautifully. S: 8 B: Bon Appetit, December 1996

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