Shaved Beet and Carrot Salad With Citrus-Scallion 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


  • 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


Make the dressing:

  1. 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:

  1. 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.