Food Recipes Side Dishes Shaved Beet and Carrot Salad With Citrus-Scallion Dressing 5.0 (5) 5 Reviews This gorgeous, colorful salad takes late-winter produce like thinly shaved beets, carrot ribbons, and rounds of juicy clementine and dresses them up for spring with a citrus-scallion vinaigrette so delicious, recipe creator Leah Koenig says, "I sneak it straight from a spoon." Crisp arugula serves as the base for this bright, earthy salad. Topped with nutty almonds and a citrus-scallion dressing balanced with honey, this salad is special enough to serve at a holiday meal (Koenig includes it on her table for Passover, alongside her Chicken, Potatoes, and Leeks with Pine Nut Gremolata) but it is just as delicious as a quick, light lunch. By Leah Koenig Leah Koenig New York-based food writer and recipe developer Leah Koenig is the author of six highly regarded cookbooks, including The Jewish Cookbook (2019) and Modern Jewish Cooking. Her work has appeared in The New York Times, The Wall Street Journal, Food52, Epicurious, The Kitchen, Saveur, Tablet, TASTE, and others. Food & Wine's Editorial Guidelines Updated on August 2, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate PRINT Share Trending Videos Close this video player Photo: Photo by Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Thom Driver Total Time: 15 mins Servings: 4 Ingredients Dressing 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 (from 1 large lemon) ¼ teaspoon kosher salt ⅛ teaspoon black pepper Salad 1 (5-ounce) container baby arugula 2 medium carrots, peeled and shaved into thin strips using a vegetable peeler (about 2 cups) 2 small red beets, peeled, trimmed, and very thinly sliced (about 1 cup) 4 medium radishes, trimmed and very thinly sliced (about 1 cup) 2 medium clementines, peeled and sliced crosswise into 1/8-inch-thick rounds ⅓ cup roughly chopped unsalted almonds, toasted Flaky sea salt, for garnish Directions 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. Make the salad: Arrange arugula on a large, wide salad platter. Layer with carrot strips, beets, radishes, and clementines. Scatter with almonds; drizzle with 1/3 cup dressing. Garnish with flaky sea salt. Serve salad alongside remaining dressing. Make Ahead Dressing may be covered and refrigerated for up to 2 days. Originally appeared: April 2022 Rate It Print