Home> blog> Beet, Radish, Carrot Citrus Salad

Beet, Radish, Carrot Citrus Salad

Serves 2-3
1 small beet
1 medium carrot
1 large radish
2-3 large lettuce leaves
1/2 bunch torn arugula
1/4 c olive oil
2 T orange juice
1 T lime juice
1 T lemon juice
1/8 – 1/4 t Dijon mustard
1 T honey, or to taste
Kosher salt
Chopped parsley,
Zest of ¼ orange rind

Peel the beet and carrot. Cut the beet in half and the carrot into 3-4 pieces.
Using the grater attachment of your food processor, shred the radish first, remove and shred the carrot, remove, and shred the beet.
Place a large leaf of lettuce on each salad dish. Dress the arugula with some of the citrus dressing and a sprinkle of salt, toss.
Top each lettuce leaf with a portion of the arugula.
Top with some of each of the shredded vegetables, drizzle with dressing, and sprinkle with salt to taste.
Top with some orange zest and chopped parsley.

Leave a Reply

Your email address will not be published. Required fields are marked *