This is a delicious salad, inspired by Martha Stewart. I watched her during the holidays and this was a salad she made with roast pork.. but I think it would be great with a yummy pasta dish. It is especially very nice in the winter as it includes beets, carrots and fennel. All the veggies are grated or sliced. The mixture of all the colors is beautiful.

I made it easy and bought shredded carrots. I peeled the beets and grated them using a box grater. I used my trustee mandolin to slice the fennel. One could just use a sharp knife to slice the fennel thin as well.

The great thing about this salad is that one can make it in advance. The flavors and colors meld together and taste delicious.

I made an orange dressing with fresh orange juice, agave, Dijon mustard and white wine vinegar- very simple and yet very flavorful!

The salad was delicious and full of crunch!

• 2 fennel bulbs, trimmed and peeled and sliced thin
• 1 cup shredded carrots
• 2 medium beets, grated

Place all the grated and sliced vegetables into a salad bowl. Mix well and keep aside.

• ½ cup freshly squeezed orange juice
• 1 tablespoon white wine vinegar
• 1 teaspoon Dijon mustard
• 3 teaspoons agave
• 4 to 6 tablespoons extra virgin olive oil (depends how tart you like your dressing)
• Salt
• Pepper

Place the orange juice, vinegar, mustard, agave, oil, salt and pepper in a small bowl. Place a lid and shake for 30 seconds or till the dressing is emulsified.
Dress the salad half an hour before serving. Check for seasonings and serve.