Active Time
N/A
Total Time
35 MIN
Yield
Serves : 10 to 12
© Fredrika Stjärne

How to Make It

Step 1    

In a bowl, combine the garlic, lemon and lime juices, orange and lemon zests and cayenne pepper and let stand for 10 minutes. Stir in the olive oil and season with salt.

Step 2    

In a skillet, toast the cumin and caraway seeds over moderate heat until fragrant, about 1 minute. Let cool completely, then grind coarsely in a spice mill or mortar.

Step 3    

In a bowl, toss the ground spices with the beets, scallions and jalapeño. Add the dressing and toss again to coat. Season with salt. Spread the arugula on a platter. Mound the beet slaw on top and serve.

Chef's Notes

To julienne beets, use a mandoline or the shredding disk of a food processor.

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