Shaved Beet and Carrot Salad With Citrus-Scallion Dressing


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.

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



  • 3 medium scallions, roughly chopped (about 1/2 cup)

  • 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

  • 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

  • cup roughly chopped unsalted almonds, toasted

  • Flaky sea salt, for garnish


Make the dressing:

  1. 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:

  1. 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.

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