Citrus Beet & Carrot Salad

Celebrate the season with a colorful, nutrient-packed salad featuring the vibrant flavors of fresh beets, rainbow carrots, and a citrusy dressing. This dish is a perfect way to bring bright, farm-fresh ingredients to your table—ideal as a side or light main dish.

Ingredients

• 2 medium-sized beets
• 1 bunch of rainbow carrots
• 1 orange
• 3 tablespoons of fresh lemon juice
• Zest from half a lemon
• 1/4 cup olive oil
• Kosher salt and freshly ground pepper, to taste
• 1/4 cup fresh parsley leaves

Directions

1. Start by thinly slicing the beets and carrots. A mandoline works great for this, but a sharp knife will also do the trick. Slice the carrots lengthwise for added visual appeal.

2. Zest the orange and set the zest aside. Cut the orange in half, trim off both ends, and carefully remove the peel and white pith. Then, cut between the membranes to release the juicy orange segments.

3. In a small bowl, whisk together the orange zest, lemon juice, lemon zest, olive oil, and season with salt and pepper.

4. In a large bowl, toss the beet slices with one-third of the dressing and divide them onto 4 to 6 plates.

5. Toss the carrot slices with another third of the vinaigrette and layer them on top of the beets.

6. Drizzle the remaining dressing over the salad, then top with orange segments and fresh parsley. Season with additional salt and pepper, and serve immediately for the freshest flavors.