“To be a Christian means to forgive the inexcusable, because God has forgiven the inexcusable in you.” ~C.S. Lewis

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:

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 Ahead: Dressing may be covered and refrigerated for up to 2 days.

Make the salad:

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.

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