Beet and Carrot Salad with Citrus Vinaigrette
Earthy beets and slightly sweet carrots are a winning combination, especially when they are tossed with a tart vinaigrette with the bright flavors of lemon juice and orange zest. For the prettiest presentation, use separate bowls to dress the carrots and beets; otherwise, the beet juice will stain the carrots bright red.
- 2 beets, about 1 lb. (500 g) total
- 1 bunch of carrots, about 1 lb. (500 g)
- 1 orange
- 3 Tbs. fresh lemon juice
- 1/2 tsp. grated lemon zest
- 1/4 cup (2 fl. oz./60 ml) walnut oil
- Kosher salt and freshly ground pepper, to taste
- 1/4 cup (1/4 oz./7 g) fresh parsley leaves
Using a mandoline, thinly slice the beets. Use the mandoline to thinly slice the carrots lengthwise.
Grate the zest of the orange and set the zest aside. Using a sharp knife, cut a thin slice off both ends of the orange, then cut away the peel and pith. Cut on either side of each segment to free it from the membrane.
In a small bowl, whisk together the orange zest, lemon juice, lemon zest, walnut oil and salt and pepper to taste.
In a large bowl, toss the beets with a third of the vinaigrette and divide among 4 to 6 plates. In a separate bowl, toss the carrots with another third of the vinaigrette and arrange the carrots on top of the beets. Drizzle with the remaining vinaigrette and top with the orange segments and parsley. Season with salt and pepper and serve immediately. Serves 4 to 6.
Williams-Sonoma Test Kitchen