Good Morning America Recipes

Mario Batali's Beet and Fennel Insalata Cruda

A Light Refreshing Salad

Co-host of "The Chew" prepares his favorite holiday classic Tortellini in Brodo.
Servings:Over 8
Difficulty: Easy
Cook Time: min

This is a light and refreshing starter to Christmas dinner. The vinegar adds acidity to the beets and fennel.


  • 3 medium to large red beets
  • 2 fennel bulbs, ribs and fronds discarded, bulbs shaved paper thin on a mandolin
  • 1 red onion, chopped into 1/8 inch dice
  • 10 radishes, cut into julienne
  • 1??2 small head Savoy cabbage, cored and thinly shredded
  • 6 scallions, whites and about 2 inches of the greens sliced super-thin on the diagonal
  • 2 tablespoons Dijon mustard
  • 1??4 cup red wine vinegar
  • 2 tablespoons honey
  • 1??2 cup extra virgin olive oil
  • 3 tablespoons chopped fresh dill leaves
  • 2 tablespoons whole celery seeds
  • 2 tablespoons whole mustard seeds
  • salt and freshly ground black pepper
  • Cooking Directions

    Peel the beets and then grate them on the large holes of a box grater. Place the beets in a large bowl, and add the fennel, onions, radishes, cabbage, and scallions. Toss with your hands to mix.

    In a medium bowl, whisk the mustard, vinegar, and honey together. Then add the olive oil in a thin stream, whisking to form a lightemulsion. Add the dill, celery seeds, and mustard seeds and stir well.

    Pour the vinaigrette over the cabbage mixture, and toss gently for 3 minutes to mix well. Season with salt and pepper to taste and stir again. Serve immediately or cover and chill for as long as overnight.

    Serves 8 to 10 as a side dish.

    This recipe was styled by chef Karen Pickus for Good Morning America.

    Recipe courtesy Mario Batali.

    Recipe Summary

    Main Ingredients: red beets, fennel bulbs, onion, mustard seeds

    Course: Vegetable, Salad

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