Crunchy Carrot-Beet Salad
Yield: Makes 6 to 8 servings
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- 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
- 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.
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