Crunchy Carrot-Beet Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
Directions:
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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