Beet Carrot Citrus Salad

This vibrant beet and carrot salad combines earthy root vegetables with bright citrus flavors for a refreshing and nutritious dish. The homemade citrus-scallion dressing ties everything together with its tangy, slightly sweet profile that perfectly complements the peppery arugula and sweet beets.

I first created this salad when hosting a springtime lunch for friends who follow different dietary preferences. The colorful arrangement and fresh flavors impressed everyone so much that it's now my go-to dish whenever I want to make vegetables the star of the meal.

Ingredients

• Fresh scallions: provide a mild onion flavor that forms the foundation of the dressing
• Extra-virgin olive oil: offers a smooth richness that carries the citrus flavors
• Honey: adds natural sweetness that balances the tangy citrus and peppery arugula
• Dijon mustard: gives the dressing a subtle kick and helps emulsify the ingredients
• Lemon zest and juice: bring bright acidity that wakes up all the flavors
• Baby arugula: contributes a peppery bite that stands up to the robust root vegetables
• Carrots: deliver natural sweetness and beautiful color contrast
• Red beets: provide earthy sweetness and stunning jewel tones
• Radishes: add a crisp peppery crunch that complements the softer textures
• Clementines: offer juicy sweetness and vibrant color that brightens the entire dish
• Toasted almonds: bring essential crunch and nutty depth to complete the salad
• Flaky sea salt: finishes the dish with bursts of flavor and texture

Step-by-Step Instructions

Prepare the dressing:

Process scallions, olive oil, honey, mustard, lemon zest, lemon juice, kosher salt, and pepper in a blender until smooth and emulsified. The dressing should be vibrant green with tiny flecks of scallion visible throughout.

Create the base:

Arrange the baby arugula across a large, wide platter, creating a lush green foundation for the colorful toppings. Make sure to spread it evenly for the best presentation.

Layer the vegetables:

Carefully arrange the carrot strips, thinly sliced beets, and radishes over the arugula bed. The key is to distribute them evenly so each serving gets a good mix of each vegetable.

Add the citrus:

Place the clementine rounds throughout the salad, tucking some partially under other ingredients for a naturally arranged appearance. The bright orange slices should be visible throughout the dish.

Finish with texture:

Scatter the toasted chopped almonds over the entire salad, allowing them to nestle slightly into the layers below. This provides both visual interest and essential crunch.

Dress and garnish:

Drizzle approximately one third cup of the prepared dressing over the entire salad. Finish with a light sprinkling of flaky sea salt to enhance all the flavors. Serve the remaining dressing alongside so guests can add more if desired.

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The thinly sliced beets are my favorite element in this salad. I discovered through much experimentation that slicing them paper-thin transforms their earthy intensity into something delicate and sweet that even beet-skeptics enjoy. My daughter who normally avoids beets actually requests this salad regularly now.

Make-Ahead Tips

This salad can be partially prepared up to a day in advance. Slice all vegetables and store them separately in airtight containers in the refrigerator. The dressing can be made up to three days ahead and kept chilled. For the freshest presentation, wait to assemble until shortly before serving. If preparing entirely in advance, keep the dressing separate and add it just before serving to prevent wilting.

Vegetable Preparation Secrets

For the most tender beets, select smaller ones which tend to be sweeter and less fibrous. When shaving the carrots, work around the entire carrot rather than just one side to create beautiful, delicate ribbons. For the radishes, an extremely sharp knife or mandoline creates the translucent slices that allow their beautiful pink edges to shine through. Soaking the sliced radishes in ice water for 10 minutes before drying and adding to the salad will make them extra crisp.

Seasonal Variations

This versatile salad adapts beautifully to seasonal changes. In summer, substitute thinly sliced peaches for the clementines and add some fresh herbs like basil or mint. During fall, try adding sliced persimmons and substituting toasted pepitas for the almonds. In winter, blood oranges make a dramatic replacement for clementines, while spring calls for tender young beets and the addition of fresh pea shoots. The dressing works wonderfully with all these variations.

Frequently Asked Questions

→ How do I prepare the beets for the salad?

Peel, trim, and slice the beets very thinly using a sharp knife or mandoline for evenly thin slices.

→ Can I substitute the clementines with another citrus?

Yes, you can use oranges, mandarins, or even grapefruit slices as substitutes for clementines.

→ What is the best way to toast the almonds?

Toast the almonds in a dry skillet over medium heat, stirring occasionally, until they are lightly golden and fragrant.

→ Can I make the dressing ahead of time?

Yes, the citrus-scallion dressing can be made up to 3 days in advance and stored in an airtight container in the fridge.

→ What is the purpose of flaky sea salt in this salad?

Flaky sea salt enhances the salad's texture and amplifies the natural flavors of the ingredients.