Crunchy Carrot-Beet Salad

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

1/2 cup coarsely chopped walnuts

1/2 cup extra-virgin olive oil

1/4 cup fresh lemon juice

shallot, finely chopped

tablespoon packed brown sugar

teaspoon Dijon mustard

Dash salt

Dash pepper

medium fresh beets, peeled

large carrots

bag (5 oz) arugula

cup loosely packed fresh parsley leaves

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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.