Shaved Beet and Carrot Salad With Citrus-Scallion Dressing

Name: Shaved Beet and Carrot Salad With Citrus-Scallion Dressing
Total time: 15 min
Ingredients: 3 medium scallions, roughly chopped (about 1/2 cup); 0.333 cup extra-virgin olive oil; 2 tablespoons mild honey; 2 teaspoons Dijon mustard; 1 teaspoon grated lemon zest plus 3 tablespoons fresh lemon juice (from 1 large lemon); 0.25 teaspoon kosher salt; 0.125 teaspoon black pepper; 1 (5-ounce) container baby arugula; 2 medium carrots, peeled and shaved into thin strips using a vegetable peeler (about 2 cups); 2 small red beets, peeled, trimmed, and very thinly sliced (about 1 cup); 4 medium radishes, trimmed and very thinly sliced (about 1 cup); 2 medium clementines, peeled and sliced crosswise into 1/8-inch-thick rounds; 0.333 cup roughly chopped unsalted almonds, toasted; Flaky sea salt, for garnish

5.0

(2)

2 Reviews

This gorgeous, colorful salad takes late-winter produce like thinly shaved beets, carrot ribbons, and rounds of juicy clementine and dresses them up for spring with a citrus-scallion vinaigrette so delicious, recipe creator Leah Koenig says, "I sneak it straight from a spoon." Crisp arugula serves as the base for this bright, earthy salad. Topped with nutty almonds and a citrus-scallion dressing balanced with honey, this salad is special enough to serve at a holiday meal (Koenig includes it on her table for Passover, alongside her Chicken, Potatoes, and Leeks with Pine Nut Gremolata) but it is just as delicious as a quick, light lunch.

By

Leah Koenig

Published on March 24, 2022

Shaved Beet and Carrot Salad with Citrus Scallion Dressing — Photo: Photo by Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Thom Driver

Total Time:

15 mins

Servings:

4

Ingredients

Dressing

3 medium scallions, roughly chopped (about 1/2 cup)
⅓ cup extra-virgin olive oil
2 tablespoons mild honey
2 teaspoons Dijon mustard
1 teaspoon grated lemon zest plus 3 tablespoons fresh lemon juice (from 1 large lemon)
¼ teaspoon kosher salt
⅛ teaspoon black pepper

Salad

1 (5-ounce) container baby arugula
2 medium carrots, peeled and shaved into thin strips using a vegetable peeler (about 2 cups)
2 small red beets, peeled, trimmed, and very thinly sliced (about 1 cup)
4 medium radishes, trimmed and very thinly sliced (about 1 cup)
2 medium clementines, peeled and sliced crosswise into 1/8-inch-thick rounds
⅓ cup roughly chopped unsalted almonds, toasted
Flaky sea salt, for garnish

Directions

Make the dressing:

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.

Make the salad:

Arrange arugula on a large, wide salad platter. Layer with carrot strips, beets, radishes, and clementines. Scatter with almonds; drizzle with 1/3 cup dressing. Garnish with flaky sea salt. Serve salad alongside remaining dressing.

Make Ahead

Dressing may be covered and refrigerated for up to 2 days.