Ingredients
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⅓ cup minced shallot (1 medium)
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¼ cup extra-virgin olive oil
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½ teaspoon freshly grated lemon zest
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2 tablespoons lemon juice
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½ teaspoon salt
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¼ teaspoon ground pepper
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2 pounds beets (3 to 4 medium)
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½ cup slivered almonds, toasted
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½ cup chopped fresh flat-leaf parsley
Directions
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Place shallot in a small bowl. Add oil, lemon zest, lemon juice, salt and pepper; whisk to combine. Set aside.
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Clean and peel beets. Working with the thin blade, spiralize the beets. Cut the spirals into 3-inch lengths. Place the spiralized beets in a large bowl. Drizzle with the dressing and toss until the salad is well coated.
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Just before serving, add almonds and parsley; toss to coat.
