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RECIPESSalad RecipesVegetable Salads pg 1 >  Beet, Fennel & Radish Salad


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by Diana Henry

This is great with salmon, trout, or mackerel (both fresh and smoked), or with a hunk of cheese (goat cheese works well). I even like it the next day, when the salad is soft and stained with beet juice.
Serves 4


    For The Dressing
    • 1/2 tsp wholegrain mustard
    • 1 tsp honey
    • salt and pepper
    • 2½ tsp cider vinegar
    • 1/4 cup extra-virgin olive oil
    • 1/2 globe of preserved ginger, very finely chopped, plus 1 tsp syrup (available online or in Asian markets)
    • 1 garlic clove, crushed
    • 1 fresh small red chile (not too hot), seeded and finely shredded

    For The Salad
    • 10 radishes, trimmed
    • 1 fennel bulb
    • lemon juice
    • 1/2 red onion
    • 1/2 green apple
    • 2-3 small raw beets
    • handful of fresh mint leaves, chopped


1. To make the dressing, put the mustard, honey, salt, pepper, and vinegar into a small pitcher or cup and, using a fork, whisk in the olive oil in a steady stream. Add all the other ingredients.

2. Slice the radishes thinly, lengthwise, to get teardrop-shaped slices and toss in a bowl.

3. Halve and quarter the fennel and trim the tops (discard the dried-out tips, but reserve the tufty fronds for tossing with the salad). Core each quarter. Using a very sharp knife, cut into wafer-thin slices, lengthwise. Add to the bowl and squeeze on some lemon juice to keep the fennel from discoloring.

4. Cut the onion so thinly that it's almost shaved. Halve the apple and remove the core.  Cut each piece into matchstick-like lengths. Add these to the bowl, too, and toss in more lemon juice. Peel the beets and, using a mandolin or a very fine, sharp knife, cut the flesh into wafer-thin slices. Toss these into the bowl, too, along with the mint. Add any fennel fronds. Pour on the dressing, toss, and serve.

Indian spiced carrot and beets salad This is the most spectacular color. It's worth making for that alone but its sweetness is lovely against the starchiness of hummus or the subtlety of sliced avocado. It's good, too, with spicy roast chicken. Peel 1 carrot and 1 small beet and grate coarsely into a bowl. Add 1 tsp ground cumin, a drop of hot pepper sauce, 2 tbsp canola oil, 1 tsp red wine vinegar, a couple of good squeezes of lemon juice, 2 tbsp chopped blanched almonds, 1½ tsp sesame seeds, 1½ tsp pumpkin seeds, 1½ tbsp raisins, plumped up in boiling water and drained, and 2 tbsp chopped fresh cilantro. Mix carefully and check the seasoning.



  Vegetable Salads pg 1   |   Artichoke Heart & Asparagus Salad   |   Artichoke, Lima Bean, Fennel Salad   |   Artichoke Rice Salad   |   Artichoke, Roasted Red Pepper Salad   |   Arugula Radicchio Orange & Drd Plums   |   Asian Salad, Sweet & Sour Vinaigrette   |   Asparagus & Bean Salad   |   Asparagus Salad Medley   |   Asparagus Salad, Marinated   |   Asparagus & Mushroom Salad   |   Asparagus Tossed Salad   |   Avocado Blueberry Salad   |   Avocado & Citrus Spinach Salad   |   Avocado Mango Salad   |   Avocado Tomato Salad   |   Baby Greens Salad with Grapefruit   |   Baby Greens with Figs & Blue Cheese   |   Bird's Nest Salad (1895)   |   BEAN SALADS >>>>>   |   Maria's Beet Salad   |   Beet Salad   |   Beet, Fennel & Radish Salad   |   Beet Salad with Sherry Vinaigrette   |   Beet and Apple Salad   |   Beet Currant Salad, Apple Vinaigrette   |   Beet Salad with Garlic   |   Beet Salad, Balsamic Roasted   |   Beet & Goat Cheese Salad   |   Beet Salad with Goat Cheese & Walnuts   |   Beet Salad with Horseradish   |   Beets, Pickled Beet Salad   |   Beets, Roasted Baby Beet Salad   |   Beets, Roasted Beet & Fennel Salad   |   Beets with Vinaigrette   |   Bitter Greens Salad   |   Broccoli Salad   |   Broccoli Endive Salad   |   Broccoli, Layered Broccoli Salad   |   Broccoli & Olive Salad   |   Broccoli Raisin Salad   |   Broccoli with Red Pepper Dressing   |   Broccoli with Sundried Tomatoes   |   Broccoli Walnut Salad  
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