Raw Fall Salad with Lemon-Pistachio Dukkah
A delightfully fresh dish for fall, this colorful root vegetable salad features a rainbow of seasonal produce with a decadent nutty crumble on top. If you've never had raw beets before, prepare to be...
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Cooking tools:
- Mandoline
- Microplane
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Skillet
- Airtight container
- Serving bowl
Ingredients
- Juice of a lemon
- 2 tbsp champagne vinegar
- 1 tbsp maple syrup
- 1 tbsp robust, flavorful olive oil
- Generous sea salt and freshly ground pepper
- 6-8 chioggia (or yellow) beets
- 4 carrots
- 2 c arugula
- Zest of a lemon
- 1/2 c roasted pistachios
- 1 tbsp toasted sesame seeds
- 1/2 tsp dried thyme leaves
- Scant 0.25 tsp sea salt
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