Carrot, Fennel and Beet Salad

3 carrots grated4 baby fennel sliced very thin1 summer onion sliced very thin2 beetspea shootsolive oilsea saltpepper

Preheat an oven to 350 and place the beets on a roasting pan. Cover lightly with olive oil and sprinkle with salt and pepper.  Roast in oven for 45 minutes.

While the beets are cooking, grate the carrots and slice the fennel and onions.

Remove beets from oven and allow to come to room temperature. It is best to not overcook beets – a bit raw or undercooked is best!

As soon the beets cool, slice into paper thin slices and place in two lines down the middle of a plate or in a circle on a round plate.

Toss the carrots, fennel and onions with a little of the Dijon Vinaigrette (recipe below) and place on top of the beets. Place pea shoots on top and serve!

Salad shown served with Mermaid Farm Lamb Shank Raviolis and Lamb Ragu.

Dijon Vinaigrette

I normally make a quart of this and keep it in the fridge as it keeps for weeks.

3 teaspoons Dijon mustard1 Tablespoons red wine vinegar2 Tablespoons orange juice¾ cup olive oil3 tablespoons fresh thyme leaves,2 Tablespoons fresh chopped chives1 Tablespoons fresh chopped parsleySalt and freshly ground black pepper

In a small bowl, whisk together the mustard and the vinegar and slowly whisk in the olive oil to make an emulsion. Add the herbs and season with salt and pepper.