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Crunchy Carrot-Beet Salad

Total time 20 mins
Yield Makes 6 to 8 servings

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

How to Make It

  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.