Beets, Carrots & Fennel

Beet, Carrot and Fennel with Mixed Greens

Beet, Carrot and Fennel with Mixed Greens

My favorite way to eat many root vegetables is raw and prepared with a spiralizer using a thin blade. I love the colors and the textures.

This salad is a variation of Torri di barbabietole d’oro (Towers of Golden Beets). Made with carrots, red beets, mixed baby greens, red bell peppers (organic, of course as peppers are one of the “Dirty Dozen“) on a bed of shaved fennel. Make a balsamic vinaigrette with a high quality California extra virgin olive oil (I like 1:1 ratio but some find this too acidic). Add salt and fresh ground pepper, a couple of edible violas from the garden and a slice or two of fresh 100% multi-grain bread.

Enjoy!

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