Beet and Tangerine Salad with Lemon-Scallion Dressing

April 05, 2024

Here’s a colorful, refreshing salad that just screams spring! It combines seasonal spring produce like beets, carrot ribbons and tangerines … served on a bed of spinach and peppery arugula … then topped with toasted almonds and a lemon-scallion vinaigrette that’s balanced with a dollop of natural honey.

Talk about a gourmet, impressive, [yet oh so easy] meal!

Why We Love These Ingredients

Beets are bursting with good stuff! Fiber, for one, helps keep things moving along your GI tract. Nitrates, for another. Nitrates turn into Nitric Oxide in your bloodstream, which supports your circulation, reduces blood pressure, and even boosts athletic performance. Finally, Beets also contain betanin, an antioxidant and natural anti-inflammatory.

Arugula is a member of the Cruciferous family of vegetables which includes kale, cauliflower, and broccoli. Cruciferous veggies are packed with cancer-protective antioxidants and glucosinolates.

Arugula is also a source of calcium and potassium, minerals vital for heart and nerve function. Plus, it includes Vitamin K, which is essential for healthy blood clotting.

Radishes are not only fiber friendly; they’re also a source of special compounds that help detox your body and prevent tumor development. They also include an antifungal protein called RsAFP2, which may help eliminate candida albicans and other common fungi infections.

Pro Tips For Easy Prep

Toasting the almonds makes them crunchier and enhances their nutty flavor. It’s easy, and don’t be afraid to make extra; they’re the perfect garnish on salads, soups, rice and even desserts. Keep the toasted nuts in an airtight container at room temperature for 1 week or refrigerate for 2 months. They freeze well, too.

We suggest using a blend of arugula and baby spinach [You can buy a container arugula/baby spinach mix at your supermarket]. However, you can also use butter lettuce, mesclun, spring mix or baby romaine.

Use a vegetable peeler to slice the carrots into ribbons. A mandolin or the slicing blade on your food processor makes easy prep of the other veggies.

You can make the dressing ahead and keep it in the fridge for 2 days before serving.

Total Time: 15 mins

Servings: 4

Ingredients

Lemon Scallion Dressing

3 medium scallions [about ½ cup], thinly sliced – use both white and green parts
1 tsp grated lemon zest
3 TBSP fresh lemon juice (about 1 large lemon)
⅓ cup extra virgin olive oil
2 TBSP honey
2 tsp Dijon mustard
¼ tsp kosher salt
⅛ tsp black pepper

Salad

1/2 container [about 5 oz] baby arugula
½ container [about 5 oz], baby spinach
2 medium tangerines or clementines, peeled and sliced crosswise into 1/8-inch-thick rounds
2 medium carrots, peeled and shaved into ribbons (about 1-1/2 cups)
2 small red beets, peeled, trimmed, and thinly sliced (about 1 cup)
4 medium radishes, trimmed and very thinly sliced (about 1 cup)
⅓ cup almonds or walnuts, lightly chopped and toasted
Flaky sea salt and fresh ground pepper, for garnish

Instructions

Make the dressing:

Pulse scallions, oil, honey, mustard, lemon zest and juice, salt, and pepper in a food processor until dressing is creamy and scallions are finely chopped, about 10 pulses, stopping to scrape down sides as needed. Transfer to a small bowl and set aside.

Toast the nuts:

Place the nuts in a dry skillet over medium heat. Sauté the nuts shaking the pan and stirring often with a wooden spoon, until the nuts are fragrant and golden brown, about 4 to 5 minutes. Stay at the stove because the nuts can burn quickly. Remove immediately from the heat and transfer to a plate to stop the cooking process.

Make the salad:

Arrange baby spinach and arugula on a large salad platter. Layer with carrot strips, beets, radishes, and clementines. Scatter with almonds; drizzle with as much of the dressing as you would like. Garnish with fresh ground pepper and flaky sea salt. Serve and enjoy!

recipe source:

https://www.foodandwine.com/recipes/shaved-beet-carrot-salad-with-citrus-scallion-dressing