Title: Carrot, cauliflower & beet salad with orange-anise dressi
 Categories: Beets
      Yield: 1 Servings
 
      1 c  Plus 2 tablespoons olive oil
      6 tb White wine vinegar
      3 tb Frozen orange juice
           -concentrate; thawed
      2 tb Aniseed
      1 tb (packed) grated orange peel
      1 tb Honey
      1 lg Cauliflower (about 2 1/2
           -pounds); Separated Into
           -Large florets
      4 lg Carrots (About 1 1/2 Pounds)
           -Peeled; Diagonally Sliced
           -1/4 Inch Thick
      5    Beets; Peeled, Each Cut Into
           -6 Wedges, Beet Greens
           -Reserved
 
  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 Appétit, December 1996