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Crunchy Carrot-Beet Salad

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Crunchy Carrot-Beet Salad
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  • Prep 20 min
  • Total 20 min
  • Ingredients 12
  • Servings 6
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Carrot and beet come together in this crunchy salad that’s ready in 20 minutes - a tasty side dish.
Updated Mar 9, 2012

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

Steps

  • 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

264 Calories, 25g Total Fat, 3g Protein, 10g Total Carbohydrate

Nutrition Facts

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