Carrot, Cauliflower & Beet Salad with Orange-Anise Dressing
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Ingredients
- 1 cup plus 2 tbsp olive oil
- 6 tbsp white wine vinegar
- 3 tbsp frozen O.J. concentrate, thawed
- 2 tbsp aniseed
- 1 tbsp (packed) grated orange peel
- 1 tbsp honey
- 1 large cauliflower, separated into large florets
- 4 large carrots (about 1 1/2 lbs), peeled, cut on a diagonal into 1/4"
- 3-4 beets, peeled, each cut in 6 wedges, beet greens, reserved warm pita breads
Methods/steps
- Blend first 4 ingredients in blender until aniseed is finely chopped (1 min.).
- Strain dressing into bowl. Discard seeds.
- Whisk in orange peel and honey.
- Season with salt & pepper.
- Steam cauliflower, about 6 min.; transfer to a bowl.
- Steam carrots about 8min.; transfer to a bowl.
- Steam beets until tender, 15 min.; transfer to another bowl.
- Cool all veggies completely.
- Mix 1/2 C dressing into cauliflower.
- Mix 1/4 C into beets.
- Can be made and marinated up to a day in advance; bring to room temp. before continuing.
- Rinse and dry beet greens.
- Arrange on platter as a bed for salad.
- Drain dressing from veggies.
- Overlap carrot around platter.
- Arrange cauliflower in ring within carrots.
- Mound beets in center.
- Drizzle with remaining dressing.
- Serve w/ warm pita bread.
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