Carrot, Cauliflower and Beet Salad


8 servings

1 batch Orange-Anise Dressing
1 large cauliflower (about 2.5 lb) separated into large florets
4 large carrots (about 1.5 lb) cut on diagonal into 1/4-inch thick slices
5 medium beets, peeled, each cut into 6 wedges, beet greens reserved

Steam cauliflower until crisp-tender, about 6 minutes. Transfer to medium bowl. Steam carrots until tender but still bright, about 8 minutes. Transfer to another bowl. Steam beets until tender, about 15 minutes. Cool all vegetables completely.

Mix 1/2 cup dressing into cauliflower. Mix 1/4 cup dressing into carrots and 1/4 cup into beets. May be prepared ahead. Chill. Bring to room temperature before serving.

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 with pita and any remaining dressing.