Carrot, Cauliflower & Beet Salad With Orange-anise Dressi

It is clear that there must be difficulties for us in a revelation such as the Bible. If someone were to hand me a book that was as simple to me as the multiplication table, and say, “This is the Word of God. In it He has revealed His whole will and wisdom,” I would shake my head and say, “I cannot believe it; that is too easy to be a perfect revelation of infinite wisdom.” There must be, in any complete revelation of God’s mind and will and character and being, things hard for the beginner to understand; and the wisest and best of us are but beginners.

R.A. Torrey

CATEGORY	CUISINE	TAG	YIELD
Grains		Beets	1	Servings

INGREDIENTS

1	c	Plus 2 tablespoons olive oil
6	T	White wine vinegar
3	T	Frozen orange juice
		concentrate thawed
2	T	Aniseed
1	T	packed grated orange peel
1	T	Honey
1		Cauliflower, about 2 1/2
		pounds Separated Into
		Large florets
4		Carrots, About 1 1/2 Pounds
		Peeled Diagonally Sliced
		1/4 Inch Thick
5		Beets, Peeled Each Cut Into
		6 Wedges Beet Greens
		Reserved

INSTRUCTIONS

1998    
Blend first 4 ingredients in blender until aniseed id finely chopped,
abut 1 minutes. Strain dressing into medium bowl, pressing hard on
seeds in strainer; discard seeds. Whisk in orange peel and honey.
Season with salt and pepper.  Steam cauliflower until crisp-tender,
about 6 minutes. transfer to  medium bowl. Steam carrots until tender
but still bright in color,  about 8 minutes. Transfer to another bowl.
Steam beets until tender,  adding more water to pot if needed, about 15
minutes. Transfer to  another bowl. Cool all vegetables completely.
Mix 1/2 cup dressing into cauliflower. Mix 1/4 cup dressing into
beets. (Dressing and marinated vegetables can be made ahead. Cover
separately and chill up to 1 day. Bring to room temperature before
continuing.)  Rinse and dry beet greens. Arrange on platter as base for
salad. Drain  dressing from vegetables. Overlap carrots around edge of
platter.  Arrange cauliflower in ring within carrots. Mound beets in
center.  Drizzle with some of remaining dressing. Serve salad with pita
breads  and any remaining dressing.  Notes: The flavor of oranges
enhance this colorful winter salad  beautifully. S: 8 B: Bon AppÃ©tit,
December 1996 Posted to  recipelu-digest Volume 01 Number 630 by
SuzyWert@aol.com on Jan 29,

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2506 Calories From Fat: 1921 Total Fat: 217.4g Cholesterol: 0mg Sodium: 275.8mg Potassium: 2850.8mg Carbohydrates: 145.8g Fiber: 12.2g Sugar: 121.2g Protein: 9.6g