Shredded Beet, Carrot and Red Cabbage Salad with Walnuts and an Orange Vinaigrette
 
 
Author:
Ingredients
  • 2 oranges (or 3-4 clementines)
  • ¼ cup orange juice (usually the juice of one medium orange)
  • Zest of two oranges or 3-4 clementines
  • ½ cup olive oil
  • Large pinch of sea salt
  • Pepper, to taste
  • 1 small shallot, thinly sliced
  • ¼ red cabbage (about a cup)
  • 4 medium beets, peeled
  • 2 carrots (I used red carrots), peeled
  • ¾ cup chopped walnuts
  • 1 bunch pea shoots, rinsed (place pea shoots in a large bowl and cover with water, swish around, then lift carefully out of the water and wrap in a clean towel to dry.)
Instructions
  1. Zest* both oranges using a microplane grater or the smallest holes of a box grater.*To zest a citrus fruit: lightly apply grater to the peel and remove the colorful zest into a small bowl or glass measuring cup leaving behind the white pith. The zest captures the orange oil, which is the wonderful scent and essence of orange.
  2. Juice one of the oranges until you have ¼ cup orange juice, add to the zest.
  3. With remaining orange, use a sharp or serated knife, remove the ends and white pith surrounding the orange, then cut along each segment to remove wedges of orange and set aside. Squeeze any remaining juice from the left-behind pith and add to the zest.Better yet, here is a terrific video by Serious Eats demonstrating how to remove citrus segments.
  4. While whisking, add the ½ cup olive oil to the orange juice and zest, blend. Season to taste with a generous pinch of salt and pepper. Set aside.
  5. Using a food processor fitted with the shredding blade, shred the beets, carrots and red cabbage. You could also use the large holes in a box grater but a food processor is much easier. Place shredded vegetables into a large bowl, add the sliced shallot and toss to combine.*When handling red beets, you may want to wear gloves, as they will likely leave a garnet stain on your skin for a bit.
  6. Slowly add about half of the dressing to the shredded vegetables and toss until vegetables are coated. Add remaining vinaigrette to the pea shoots and toss to combine.
  7. To serve, top pea shoots with shredded vegetables and scatter walnuts on top.
  8. Serve immediately, or for a slightly less crunchy but more intense flavor, let vegetables sit in the fridge for a couple of hours. Add pea shoots and walnuts just before serving.
Notes
Adding goat cheese just before serving might make this a meal.
Recipe by FamilyandForks at https://www.familyandforks.com/shredded-beet-carrot-red-cabbage-salad-walnuts-orange-vinaigrette/