Ingredients
- ●1 ½ tablespoons white wine vinegar
- ●1 ½ teaspoons Dijon mustard
- ●1 small clove garlic, finely chopped
- ●1 ½ teaspoons curry powder
- ●¼ cup extra virgin olive oil
- ●Salt and ground black pepper
- ●1 pound (2 large) uncooked beets (any color)
- ●2 large carrots
- ●2 cups watercress or baby arugula
- ●¼ cup chopped toasted walnuts or pistachios
- ●Crumbled goat cheese (optional)
Make It
Step 1
Whisk together vinegar, mustard, garlic and curry powder in large salad bowl until combined. Whisk in oil until emulsified. Season with salt and ground black pepper.
Step 2
Trim and peel beets. Using a spiralizer, spiral into spaghetti like strands or use a mandoline to shave. Peel carrots and using vegetable peeler, shave into ribbons. Add beets and carrots to bowl with dressing, stirring to coat.
