Crunchy Carrot-Beet Salad

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

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

Directions

  1. 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. 2 Meanwhile, in small bowl, mix oil, lemon juice, shallot, brown sugar, mustard, salt and pepper with whisk.
  3. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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