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Farm Carrots Beets Bento Box-

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!
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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.