Carrot, Cauliflower and Beet Salad with Orange-Anis

Name: Carrot, Cauliflower and Beet Salad with Orange-Anise Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

1
Blend first 4 ingredients in blender until aniseed is finely chopped, abut 1 minutes.
2
Strain dressing into medium bowl, pressing hard on seeds in strainer; discard seeds.
3
Whisk in orange peel and honey.
4
Season with salt and pepper.
5
Steam cauliflower until crisp-tender, about 6 minutes.
6
transfer to medium bowl.
7
Steam carrots until tender but still bright in color, about 8 minutes.
8
Transfer to another bowl.
9
Steam beets until tender, adding more water to pot if needed, about 15 minutes.
10
Transfer to another bowl.
11
Cool all vegetables completely.
12
Mix 1/2 cup dressing into cauliflower.
13
Mix 1/4 cup dressing into beets.
14
(Dressing and marinated vegetables can be made ahead.
15
Cover separately and chill up to 1 day.
16
Bring to room temperature before continuing.)
17
Rinse and dry beet greens.
18
Arrange on platter as base for salad.
19
Drain dressing from vegetables.
20
Overlap carrots around edge of platter.
21
Arrange cauliflower in ring within carrots.
22
Mound beets in center.
23
Drizzle with some of remaining dressing.
24
Serve salad with pita breads and any remaining dressing.

600

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup plus 2 tablespoons olive oil, 6 tablespoons white wine vinegar, 3 tablespoons frozen orange juice concentrate, thawed, 2 tablespoons aniseed, and more.

Yes, Carrot, Cauliflower and Beet Salad with Orange-Anise Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Carrot, Cauliflower and Beet Salad with Orange-Anise Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions