Recipe by: Adapted from Bon Appetit
Serves: 4
Prep Time: Quick & Easy


1 cup walnuts (halved)

1 tablespoon grapeseed or vegetable oil

2 teaspoons sugar

1/2 cup greek yogurt, 2%

2 tablespoons apple cider vinegar

1 teaspoon natural liquid honey

1/4 teaspoon ground corriander

1 lb carrots, bunched (scrubbed and very thinly sliced on a mandoline)

2 medium beets, loose (scrubbed and very thinly sliced on a mandoline )

1 small shallots or 2 scallions (thinly sliced)

0 salt and pepper

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1. Preheat oven to 375°. Toss walnuts and oil on a rimmed baking sheet. Bake until walnuts are lightly toasted and fragrant, 6-8 minutes. Immediately sprinkle with sugar and season with salt and pepper; toss to coat. Let cool. DO AHEAD: Walnuts can be toasted 1 day ahead. Store airtight at room temperature.
2. Whisk yogurt, vinegar, honey, and coriander in a small bowl. Season with salt and pepper. DO AHEAD: Dressing can be made 1 day ahead. Cover and chill.
3. Place thinly sliced carrots in a colander set in a bowl of ice water. Let sit until carrots start to curl, about 2 minutes. Lift colander from water and drain carrots well; pat dry.
4. Combine carrots, beets, scallions, and dressing in a large bowl and toss to coat. Divide among plates; sprinkle with walnuts.