Shaved Root Salad

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 4 tablespoons hazelnuts, divided (or other nut)
• 1/4 cup fresh orange juice
• 1 tablespoon fresh lemon juice
• 2 tablespoons canola oil
• 2 teaspoons hazelnut oil (or other)
• kosher salt
• black pepper
• 1 medium red beet, peeled
• 1 medium golden beet, peeled
• 1 small turnip, peeled
• 1 carrot, peeled
• 2 radishes, trimmed
• 1/4 cup flat leaf parsley, loosely packed

Recipe

• 1 crush half the nuts; place in a small bowl. whisk in orange and lemon juice, canola oil, and nut oil. season vinaigrette to taste with salt and pepper.
• 2 thinly slice beets, turnip, carrot, and radishes using a mandoline or v-slicer. place red beet slices in a small bowl and remaining vegetables and parsley in a medium bowl. keep beets separate so their color won't bleed into the other veggies.
• 3 spoon 3 tablespoons vinaigrette over red beets; pour remaining vinaigrette over vegetables in medium bowl. toss each to coat. season with salt and pepper.
• 4 arrange red beets on a platter; spoon over any vinaigrette from bowl. top with remaining vegetables. drizzle salad with any remaining vinaigrette; garnish with remaining 2 tablespoons nuts.