Beet, Radish, Carrot Citrus Salad
Serves 2-3
1 small beet
1 medium carrot
1 large radish
2-3 large lettuce leaves
1/2 bunch torn arugula
1/4 c olive oil
2 T orange juice
1 T lime juice
1 T lemon juice
1/8 – 1/4 t Dijon mustard
1 T honey, or to taste
Kosher salt
Chopped parsley,
Zest of ¼ orange rind
Peel the beet and carrot. Cut the beet in half and the carrot into 3-4 pieces.
Using the grater attachment of your food processor, shred the radish first, remove and shred the carrot, remove, and shred the beet.
Place a large leaf of lettuce on each salad dish. Dress the arugula with some of the citrus dressing and a sprinkle of salt, toss.
Top each lettuce leaf with a portion of the arugula.
Top with some of each of the shredded vegetables, drizzle with dressing, and sprinkle with salt to taste.
Top with some orange zest and chopped parsley.
