It's Getting Hot. Cool off with a Delicious and Vibrant Salad!

Today is the last day of Passover. Last week, we all hopped in the truck (yes, Duke too) and headed up to my wife’s parents’ place for a Passover meal. There was matzo ball soup, brisket, haroset, kugel, and of course reading. I avoided the reading portion of the evening by preparing a salad for about 20 minutes (or so) in the kitchen. Fittingly, since the salad involved peeling/slicing up beets, along with segmenting some blood oranges, it looked like I had smeared the door frame with blood by the time we were ready to eat. Mazel tov!

Beet and Carrot Salad

• 3 scallions, chopped

• ⅓ cup extra-virgin olive oil

• 2 tbsp rosemary honey

• 1 tbsp dijon mustard

• 1 lemon, zested and juiced

• 5 oz arugula

• 2 small carrots, shaved with a vegetable peeler

• 3 beets, peeled and thinly sliced

• 4 radishes, thinly sliced

• 2 blood oranges, peeled and segmented

• ⅓ cup salted, roasted almonds, chopped

Combine the scallions, oil, honey, mustard, and lemon zest/juice in a mini prep, along with a pinch of salt and pepper. Blend until emulsified and reserve.

Add the arugula to a bowl and top with the remaining ingredients.

Season with salt and pepper, adding ⅓ of the dressing, then toss together. Top with the remaining dressing and serve.

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Copyright 2023, Brendan McCann, All Rights Reserved.