Raw Fall Salad with Lemon-Pistachio Dukkah

For the Veggie Marinade

• Juice of a lemon
• 2 tbsp champagne vinegar
  
• 1 tbsp maple syrup
• 1 tbsp robust, flavorful olive oil
• Generous sea salt and freshly ground pepper

For the Salad

• 6-8 chioggia (or yellow) beets
• 4 carrots
• 2 c arugula

For the Lemon Pistachio Dukkah

• Zest of a lemon
• 0.5 c roasted pistachios
• 1 tbsp toasted sesame seeds
• 0.5 tsp dried thyme leaves
• Scant 0.25 tsp sea salt

1. Zest the lemon and set aside the zest for adding to the dukkah, then juice the lemon to use for the marinade.
2. In a large mixing bowl, combine the marinade ingredients.
3. Very carefully (use the hand guard), slice the beets with a mandoline using the thinnest setting. Put the slices into the marinade as soon as you finish each beet to avoid browning.
4. Using a peeler, create long, thin carrot ribbons. Add the carrots to the marinade with the beets. Toss the veggies to ensure that all surfaces are coated with the marinade.
5. Let the beets and carrots sit for one to several hours, tossing periodically.
6. Put the dukkah ingredients into a mini food processor and pulse to bring them together, just until a crumbly texture develops. Make sure not to over-process the dukkah, otherwise it will form pistachio butter.
7. Just before serving, add the arugula to the marinated veggies and toss gently.
8. Transfer the salad to a serving platter. Top it with a generous sprinkle of dukkah, then serve extra dukkah on the side.