Shaved Beet and Carrot Salad


1 teaspoon cumin seeds

3 Tbsp sherry vinegar

1 Tbsp Dijon mustard

1 teaspoon minced shallots

6 Tbsp extra virgin olive oil

1 lb. beets

½ lb. carrots

4 oz. arugula

2 Tbsp pumpkin seeds

Salt and pepper, to taste

Crème fraiche, for serving (optional)



1. Toast cumin seeds in a dry skillet over medium heat for about 3 minutes, shaking the pan frequently, until aromatic.

2. In a small bowl, mix the vinegar, mustard, shallots, and cumin seeds. Whisk in oil, a little at a time, to create an emulsified vinaigrette. Season to taste with salt and pepper.

3. Scrub beets and carrots. Using a vegetable peeler or mandolin, very thinly slice beets into rounds and carrots lengthwise. Toss vegetables with vinaigrette and let marinate at room temperature for 15-30 minutes.

4. To serve, divide greens between 6 plates and top with marinated vegetables. Sprinkle with pumpkin seeds and dollop with crème fraiche.


Serves 6

Inspired by PCC Community Markets

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