Mixed Vegetable Salad
Here are Beets, Carrots and Fennel all grown from seed and harvested from our garden yesterday. I can’t believe how big our vegetables are getting. Every time I pull one out of the ground I’m amazed at how beautiful they are. And they’re free! I also like to walk through the organic vegetable aisle in the grocery store and say to myself, “I don’t need to buy that, I have it growing in the yard”.
I made pickled mixed vegetables with these three veggies, and served it over mixed garden greens growing in a shady corner of the back yard. It was delicious, fresh, and very healthy. Fennel is good for your stomach and your digestion. And it’s so delicious! It has a mild, sweet anise flavor, and the texture of a slightly tougher version of celery. That’s why all recipes involving fennel say to slice it very thinly. Thin slicing and a vinegar dressing make it tender. I inhaled this salad before I could take a picture.
Peel the beets, Slice the fennel, carrots and beets very thinly. Mix 1/4 c red wine vinegar, 2 tblsp olive oil, a pinch of dried dill, a few of the chopped fennel fronds, 1 tblsp honey and the juice of 1/2 tangerine or orange. Season with salt and pepper. Pour the dressing over the thinly sliced vegetables and serve with salad greens. I’ll make more of this tomorrow and do a picture since I still have lots of these veggies growing in the garden. Yum!