Shaved beet and carrot salad with citrus-scallion dressing

Delight in the zesty flavors of shaved beet and carrot salad with refreshing citrus-scallion dressing. A burst of colors and tastes in every bite!

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 (from 1 large lemon)
• ¼ teaspoon kosher salt
• ⅛ teaspoon black pepper
• 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

Instructions:

1. Combine scallions, oil, honey, mustard, lemon zest and juice, salt, and pepper in a food processor. Pulse the mixture until it becomes a creamy dressing with finely chopped scallions, usually around 10 pulses. Don't forget to pause and scrape the sides of the processor. Once done, move the dressing into a small bowl and keep aside.
2. On a large salad platter, place arugula evenly. On top of the arugula, add layers of carrot strips, beets, radishes, and clementines. Sprinkle almonds over the salad and drizzle with around 1/3 cup of the prepared dressing. Finish by garnishing with some flaky sea salt. Serve the salad with the remaining dressing on the side.

Summary:

• Calories: 787 kcal
• Fat: 72 g
• Protein: 1 g
• Carbs: 39 g
• Potassium: 180 mg
• Magnesium: 16 mg