Shaved Beet and Carrot Salad

Ingredients

• 3 medium scallions, roughly chopped (about 1/2 cup)
• ⅓ cup extra-virgin olive oil
• 2 Tablespoons mild honey
• 2 teaspoons Dijon mustard
• 1 teaspoon grated lemon zest plus 3 tablespoons fresh lemon juice
• ¼ teaspoon kosher salt
• ⅛ teaspoon black pepper

• 6 ounces baby arugula
• 1 Tablespoon extra virgin olive oil
• 2 medium carrots
• 2 small red beets
• 4 medium radishes
• 1 navel orange
• Flaky sea salt, for garnish

Instructions

1. Roughly chop 3 medium scallions or green onions and add to a food processor or blender with oil, honey, mustard, lemon zest and juice, salt, and pepper.
2. Pulse ingredients until dressing is creamy and scallions are finely chopped - about 10 pulses.
3. Stop to scrape down sides as needed.
4. Transfer to a small bowl, and set aside.
5. Add arugula and 1 Tablespoon olive oil to a bowl and gently massage the arugula using clean hands. This will soften the arugula and cut down the bitterness.
6. Peel and shave carrots into thin strips using a vegetable peeler. Set aside.
7. Peel, trim and very thinly slice beets. Set aside.
8. Trim and thinly slice radishes. Set aside.
9. Peel and slice orange crosswise into 1/8" thick rounds. Set aside.
10. Arrange arugula on a large, wide salad platter.
11. Layer with carrot strips, beets, radishes, and orange rounds.
12. Drizzle with 1/3 cup dressing, garnish with flaky sea salt and serve family style.

Image borrowed and recipe adapted from foodandwine.com