Beet Carrot Citrus Salad (Print Version)
# Ingredients:
01 -
3 medium scallions, roughly chopped (about 1/2 cup)
02 -
1/3 cup extra-virgin olive oil
03 -
2 tablespoons mild honey
04 -
2 teaspoons dijon mustard
05 -
1 teaspoon grated lemon zest plus 3 tablespoons fresh lemon juice (from 1 large lemon)
06 -
1/4 teaspoon kosher salt
07 -
1/8 teaspoon black pepper
08 -
1 (5-ounce) container baby arugula
09 -
2 medium carrots, peeled and shaved into thin strips using a vegetable peeler (about 2 cups)
10 -
2 small red beets, peeled, trimmed, and very thinly sliced (about 1 cup)
11 -
4 medium radishes, trimmed and very thinly sliced (about 1 cup)
12 -
2 medium clementines, peeled and sliced crosswise into 1/8-inch-thick rounds
13 -
1/3 cup roughly chopped unsalted almonds, toasted
14 -
Flaky sea salt, for garnish
# Instructions:
01 -
Arrange baby arugula on a large, wide salad platter.
02 -
Layer arugula with carrot strips, beets, radishes, and clementine slices.
03 -
Scatter chopped almonds over the salad and drizzle with 1/3 cup of dressing.
04 -
Garnish the salad with flaky sea salt.
05 -
Serve the salad with the remaining dressing on the side.