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Shaved Beet and Carrot Salad with Citrus-Scallion Dressing

Total Time: 15 mins
Ingredients
  • subheading: Dressing:
  • 3 medium scallions, roughly chopped (about ½ 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
  • subheading: 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 ⅛-inch-thick rounds
  • ⅓ cup roughly chopped unsalted almonds, toasted
  • Flaky sea salt, for garnish
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