Crunchy Carrot-Beet Salad

Recipe from

Recipe Time

Total: 20 Minutes

Ingredients

1/2 cup coarsely chopped walnuts
1/2 cup extra virgin olive oil
1/4 cup lemon juice
1 shallot, minced
1 tablespoon brown sugar
1 teaspoon Dijon mustard
Salt and pepper to taste
2 medium-size peeled beets
2 large carrots
1 (5-oz.) package fresh arugula
1 cup loosely packed fresh parsley leaves

Preparation

1. Preheat oven to 350°. Bake walnuts in a single layer in a shallow pan 7 to 9 minutes or until toasted and fragrant, stirring halfway through.

2. Meanwhile, whisk together olive oil and next 4 ingredients; season with salt and pepper to taste.

3. Cut beets and carrots into thin slices, using a mandoline or sharp knife. To prevent hands from being stained, hold beets with a paper towel or wear rubber gloves while slicing. Toss arugula with a small amount of vinaigrette. Arrange arugula on a serving platter. Toss beets, carrots, and parsley with desired amount of vinaigrette. Top arugula with beet mixture; sprinkle with walnuts and salt and pepper to taste. Serve immediately with any remaining vinaigrette.

Note:

September 2010