1orange - zested and peeled. Segments cut free and set aside.
1tsp.grated lemon peel
3Tbs.Meyer lemon juiceor regular lemon juice
1/4cupwalnut oil or good quality olive
kosher salt & fresh ground pepper to taste
1/4cupflat-leaf parsley leaves
1/4cupdill frondsplus extra for garnish
Using a mandoline or vegetable peeler, thinly slice the carrots, and then the beets. For the beets you will need to cut them in 1/8s to make them easy to use for peeler. You can use a julienne peeler to make a variation on the salad.
Whisk together orange zest, lemon zest, lemon juice, oil, salt and pepper to taste.
In a large bowl toss the beets with 1/3 of the juice and oil mixture. In a separate bowl toss the carrots with 1/3 of the juice and oil mixture, the orange sections and the herbs.
To assemble, place beets on the bottom of plate and top with the carrot-orange mixture. Drizzle extra juice and oil mixture over the top and garnish with dill fronds.
Carrot & Beet Salad with Fresh Herbs Recipe https://theculinarycure.com/carrot-beet-salad-herbs/