Beet, Radish and Carrot Salad over Greens

2 Medium Beets
2 Large Carrots, sliced on the diagonal
1/2 Bunch Radishes, sliced into rounds
1/2 lb. Arugula or Baby Greens
1/2 cup Walnut pieces
3 Tb Red Wine Vinegar
1 Tsp Dijon Mustard
1 Garlic Clove, minced
1/2 Cup Walnut Oil
Salt and Freshly Ground Black Pepper

These roots combine nicely and keep really well under refrigeration in a bag or container with slight moisture.

Cut Beets into 1/2 inch wedges and steam until tender and place into small bowl. Place carrots and radishes into medium sized bowl with greens. Roast the walnuts and chop into 1/4 inch pieces, set aside. In a small bowl, whisk vinegar, mustard and garlic. Add the oil in a steady stream, whisking constantly to emulsify. Stir in salt and pepper to taste. Toss beets with 2 tablespoons of dressing. Pour remaining dressing over carrots/ radish combo. Divide into individual salads and arrange some beets on each portion. Sprinkle with walnuts and serve.

Source: Horton Road Organics

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