Welcoming fall with a dish that’s as beautiful as it is tasty! This Shaved Beet and Carrot Salad features a Citrus-Scallion Dressing perfectly balanced with honey, making it special enough to serve at any gathering. Quick, vibrant, and delicious!
Shaved Beet and Carrot Salad
Welcoming fall with a dish that’s as beautiful as it is tasty! This Shaved Beet and Carrot Salad features a Citrus-Scallion Dressing perfectly balanced with honey, making it special enough to serve at any gathering. Quick, vibrant, and delicious!
Ingredients
- 2 Gwillimdale carrots Peeled and shaved
- 2 Gwillimdale beets Peeled and shaved
- 1 Gwillimdale Onion chopped
- 1 Container of Arugula
Dressing
- 1/4 cup Olive oil
- 2 tbsp Honey
- 2 tsp Dijon Mustard
- 1 tsp Grated lemon zest
- 3 tbsp Lemon juice
- 1/4 tsp Salt
- 1/8 tsp Black pepper
Instructions
- Pulse scallions, oil, honey, mustard, lemon zest and juice, salt, and pepper in a food processor until dressing is creamy and scallions are finely chopped, about 10 pulses, stopping to scrape down sides as needed. Transfer to a small bowl, and set aside.
- Arrange arugula on a large, wide salad platter. Layer with carrot strips, beets, and onions. Scatter with almonds; drizzle with 1/3 cup dressing. Garnish with flaky sea salt. Serve salad alongside remaining dressing.