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
Ingredients
- 2 Medium Gwillimdale carrots peeled and shaved into thin strips using a vegetable peeler
- 2 Medium Gwillimdale beets peeled and shaved into thin strips using a vegetable peeler
- 1 Large Gwillimdale red onion chopped
- 1/3 cup Unsalted almonds chopped
- 1 tbsp Cilantro for topping
Dressing
- 1/2 cup Scallions chopped
- 1/3 cup Olive oil
- 3 tbsp Fresh lemon juice
- 2 tbsp Honey
- 2 tsp Dijon mustard
- 1/4 tsp Salt
- 1/8 tsp Pepper
Instructions
Instructions
- Pulse scallions, oil, honey, mustard, lemon 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 and layer carrot strips, beet strips, and chopped onion on a large, wide salad platter. Scatter with almonds; drizzle with 1/3 cup dressing. Garnish with flaky sea salt and cilantro. Serve salad alongside the remaining dressing.