Beet and Carrot Salad with Walnut Lemon Vinaigrette

June 17, 2008

Adapted from Bon Appetit, Y’All: Recipes and Stories from Three Generations of Southern Cooking by Virginia Willis)

Serves 6

2 shallots, finely chopped
1 clove garlic, minced
1 Tbls. Dijon mustard
2 lemons
1/2 c. walnut or olive oil
1/4 c. walnuts, chopped
5 lg. carrots, shredded
5 med. beets, shredded
Coarse salt and freshly ground pepper

Whisk together chopped shallots, minced garlic, mustard, and juice from 2 lemons. Slowly add walnut oil and blend until smooth. Mix in chopped walnuts and season with salt and pepper. Set aside.

Shred carrots and beets and place in separate bowls. Toss carrots with half the dressing and beets with the remainder, then combine. This prevents the beets from staining the carrots red when mixed. Taste and adjust seasoning with salt and pepper.

Make Ahead: This salad can be prepared several hours in advance and stored in the refrigerator before combining. Serve immediately after the carrots and beets are mixed. You may either bring to room temperature or serve chilled.

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