Crunchy Carrot-Beet Salad

Carrot and beet come together in this crunchy salad that’s ready in 20 minutes - a tasty side dish.

  • prep time 20 min
  • total time 20 min
  • ingredients 12
  • servings 6

Ingredients

1/2 cup coarsely chopped walnuts
1/2 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1
shallot, finely chopped
1
tablespoon packed brown sugar
1
teaspoon Dijon mustard
Dash salt
Dash pepper
2
medium fresh beets, peeled
2
large carrots
1
bag (5 oz) arugula
1
cup loosely packed fresh parsley leaves
  • 1 Sprinkle walnuts in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown.
  • 2 Meanwhile, in small bowl, mix oil, lemon juice, shallot, brown sugar, mustard, salt and pepper with whisk.
  • 3 Cut beets and carrots into thin slices, using mandoline or sharp knife. (To prevent hands from being stained, hold beets with paper towel or wear rubber gloves while slicing.) Toss arugula with small amount of vinaigrette. Arrange arugula on serving platter. Toss beets, carrots and parsley with desired amount of vinaigrette. Spoon mixture over arugula; sprinkle with walnuts. Season with salt and pepper, if desired. Serve immediately with any remaining vinaigrette.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    264
    ,
    % Daily Value
    Total Fat
    25g
    25%
    (Saturated Fat
    3g,
    3%
    ),
    Sodium
    112mg
    112%;
    Total Carbohydrate
    10g
    10%
    (Dietary Fiber
    2g
    2%
    ),
    Protein
    3g
    3%
    ;
    % Daily Value*:
    Vitamin A
    0%;
    Vitamin C
    0%;
    Calcium
    0%;
    Iron
    0%;
    Exchanges:
    1 1/2 Vegetable; 5 Fat;
    Carbohydrate Choices:
    1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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