Shaved Beet and Carrot Salad


  • 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


  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