Beet, Carrot, Radish and Clementine Salad With Citrus Herb Vinaigrette
57 days ago
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This recipe was developed with Cutco in mind, looking for a colorful and flavorful recipe for fall to share with blog readers. Beet, Carrot, Radish and Clementine Salad With Citrus Herb Vinaigrette epitomizes autumn and is the perfect dish to help celebrate the season.
Beyond just a normal salad, it delivers on color, flavor and texture from the roasted beets, thin carrot ribbons, sliced radishes, tender arugula and fresh citrus. Combined, they make this salad a treat for the senses.
Preparing the Veggies
The recipe calls for roasted beets, which can be done either in a hot oven or in an air-fryer. Either way you do it, roast them whole with the skins on. When they’re done, the skin should be easy to peel off. Then, use the Hardy Slicer to slice them.
For slicing the radishes, a small vegetable prep knife is the one to use. Cutco's 4" Vegetable Knife is just the right size and its sharp blade can slice them super thin.
To chop the scallions, choose a prep knife with a slightly rounded belly like the 5″ Petite Santoku. The blade design allows for an easy forward and down motion for slicing and chopping.
For slicing the clementines, switch to a knife with a Double-D® edge, like the Trimmer. The sharp blade will allow you to create thin slices without crushing the delicate fruit.
The recipe calls for rainbow carrot ribbons. They look impressive and are incredibly easy to make by repeatedly running a Vegetable Peeler along the carrots to create thin strips. 
Color, Flavor, Texture
The fresh vegetables get another flavor and texture boost from some rough chopped and toasted pecans and crumbled goat cheese.
A quick tip for crumbing goat cheese is to freeze it first and then run it over a grater to create flakes of cheese. It’s less messy than trying to crumble goat cheese at room temperature.
To pull the flavors together, the salad has a tangy and bright vinaigrette, highlighted with my P.S. Flavor!™ Creole Kitchen and P.S. Flavor!™ Citrus Spice seasoning blends.
With color, flavor and texture, this Beet, Carrot, Radish and Clementine Salad With Citrus Herb Vinaigrette is a culinary delight. Fall never tasted so good!
Ingredients
- 2/3 cup sherry vinegar
- 1/3 cup freshly squeezed clementine or orange juice
- 1 tablespoon Dijon mustard
- 1-2 teaspoons honey
- 1 teaspoon P.S. Flavor!™ Creole Kitchen seasoning or Creole seasoning of choice
- 1 tablespoon plus one pinch P.S. Flavor!™ Citrus Spice seasoning or zest of one lemon (reserve a pinch for garnish)
- 2 tablespoons chopped scallions
- 2 tablespoons extra-virgin olive oil
- 1 (5-ounce) container baby arugula
- 4 medium clementines, peeled and sliced crosswise into 1/8-inch-thick rounds
- 2 medium rainbow carrots, peeled and shaved into thin strips (about 2 cups)
- 2 small assorted colored beets, roasted, peeled, trimmed, and cut into 1/8-inch pieces (about 1 cup)
- 4 medium radishes, trimmed and very thinly sliced (about 1 cup)
- 1/2 cup roughly chopped pecans, toasted
- 1/4 cup goat or feta cheese, crumbled
- Fresh cilantro, parsley sprigs or microgreens, for garnish
Directions
Make the vinaigrette:
- Add sherry vinegar, citrus juice, mustard, honey, Creole seasoning, 1 tablespoon Citrus Spice seasoning (or zest of one lemon) and scallions into large blender.
- Puree smooth for 30 seconds on medium speed.
- Put on low speed, drizzle in olive oil in a slow, steady stream to emulsify.
- Set aside.
Make the salad:
- Toss arugula, clementines and carrot strips with dressing.
- Arrange on a large, wide platter.
- Toss beets with dressing and place onto salad.
- Sprinkle with radishes, pecans and cheese.
- Drizzle with additional dressing.
- Garnish with a sprinkle of Citrus Spice seasoning or lemon zest and fresh herbs.
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