Crunchy Carrot-Beet Salad

Name: Crunchy Carrot-Beet Salad
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 8
Cuisine: Global
Ingredients: 142 grams package fresh arugula; 2 medium sizes peeled beets; 1 Tbsp brown sugar; 2 larges carrots; 1 teaspoon Dijon mustard; 118 milliliters extra virgin olive oil; 237 milliliters loosely packed fresh parsley leaves; 59 milliliters lemon juice; 8 servings Salt and pepper to taste; 1 shallot, minced; 118 milliliters coarsely chopped walnuts

Crunchy Carrot-Beet Salad might be From preparation to the plate, this recipe takes roughly 20 minutes. Head to the store and pick up arugula, extra virgin olive oil, walnuts, and a few other things to make it today.

Instructions

Preheat oven to 35

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Oven

Bake walnuts in a single layer in a shallow pan 7 to 9 minutes or until toasted and fragrant, stirring halfway through.

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Walnuts

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Oven

Frying Pan

Meanwhile, whisk together olive oil and next 4 ingredients; season with salt and pepper to taste.

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Salt And Pepper

Olive Oil

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Whisk

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.

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Salt And Pepper

Vinaigrette