Crunchy Carrot-Beet Salad

Ingredients

• 5 oz arugula fresh
• 2 medium size beets peeled
• 1 tablespoon brown sugar 
• 2 large carrots 
• 1 teaspoon dijon mustard 
• 0.5 cup olive oil extra virgin 
• 1 cup parsley leaves fresh loosely packed
• 0.3 cup juice of lemon 
• 8 servings salt and pepper to taste
• 1  shallots minced
• 0.5 cup walnuts coarsely chopped

Equipment

• frying pan
• paper towels
• oven
• knife
• whisk
• mandoline

Directions

1. Preheat oven to 35
2. Bake walnuts in a single layer in a shallow pan 7 to 9 minutes or until toasted and fragrant, stirring halfway through.
3. Meanwhile, whisk together olive oil and next 4 ingredients; season with salt and pepper to taste.
4. Cut beets and carrots into thin slices, using a mandoline or sharp knife. To prevent hands from being stained, hold beets with a paper towel or wear rubber gloves while slicing. Toss arugula with a small amount of vinaigrette. Arrange arugula on a serving platter. Toss beets, carrots, and parsley with desired amount of vinaigrette. Top arugula with beet mixture; sprinkle with walnuts and salt and pepper to taste.
5. Serve immediately with any remaining vinaigrette.