This beautiful, jewel-hued Beet, Carrot, Fennel and Citrus Salad is perfect for a long Winter even if you aren’t pairing it with the rest of my Middle Eastern Feast. Everyone knows they need to eat their veggies, but sometimes it can be a challenge to find something inspiring in the Winter. That’s where new preparations for root vegetables come in. Eating them raw isn’t so strange when they’re shaved thin, or grated small. And pairing them with fresh herbs and citrus, which is at its best this time of year is the way to go. I love having the excuse to get out my mandoline or the different discs for my food processor, and I like making Winter salads in big quantity to make it easier to keep my diet goals on track even when local produce isn’t a reality. I often grated extra beets, carrots and fennel and keep them in bags in the fridge. They store well for a few days and you can keep making the salad fresh all week long. Or, you can make this Beet, Carrot, Fennel and Citrus Salad as a show-stopping dish to serve along with Lamb Kofta and my Middle Eastern Feast Menu. … Continue reading →