Spicy Raw Beet Slaw with Citrus, Scallions and Arugula

• 2 garlic cloves, minced
• 2 tablespoons fresh lemon juice
• 2 tablespoons fresh lime juice
• 1 teaspoon finely grated orange zest
• 1 teaspoon finely grated lemon zest
• 1/4 teaspoon cayenne pepper
• 1/2 cup extra-virgin olive oil
• Salt
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon caraway seeds
• 2 pounds medium beets, peeled and cut into fine julienne (see Note)
• 12 scallions, thinly sliced
• 1 jalapeno, seeded and minced
• 5 ounces baby arugula

1. In a bowl, combine the garlic, lemon and lime juices, orange and lemon zests and cayenne pepper and let stand for 10 minutes.
2. Stir in the olive oil and season with salt.
3. In a skillet, toast the cumin and caraway seeds over moderate heat until fragrant, about 1 minute.
4. Let cool completely, then grind coarsely in a spice mill or mortar.
5. In a bowl, toss the ground spices with the beets, scallions and jalapeno.
6. Add the dressing and toss again to coat.
7. Season with salt.
8. Spread the arugula on a platter.
9. Mound the beet slaw on top and serve.

garlic, lemon juice, lime juice, orange zest, lemon zest, cayenne pepper, extravirgin olive oil, salt, cumin seeds, caraway seeds, beets, scallions, jalapeno, arugula

Taken from www.foodandwine.com/recipes/spicy-raw-beet-slaw-citrus-scallions-and-arugula (may not work)