Shaved Root Vegetable Salad

By west757

Beautiful low calorie vegetable salad. Slice the red beets last and keep them separate until serving so their color won't bleed onto the other vegetables.

Ingredients

• 4 tablespoons hazelnuts, divided
• 1/4 cup fresh orange juice
• 1 tablespoon fresh lemon juice
• 2 tablespoons vegetable oil
• 2 teaspoons hazelnut oil
• Kosher salt and freshly ground 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 (loosely packed) flat-leaf parsley

Details

Servings 4
Adapted from epicurious.com

Preparation

Step 1

Crush 2 tablespoons hazelnuts; place in a small bowl. Whisk in orange and lemon juice, vegetable oil, and hazelnut oil. Season vinaigrette to taste with salt and pepper.

Thinly slice beets, turnip, carrot, and radishes using a mandoline or V-slicer. Place red beet slices in another small bowl and remaining vegetables and parsley in a medium bowl. Spoon 3 tablespoons vinaigrette over red beets; pour remaining vinaigrette over vegetables in medium bowl. Toss each to coat. Season with salt and pepper.

Arrange red beets on a platter; spoon over any vinaigrette from bowl. Top red beets with remaining vegetables. Drizzle salad with any remaining vinaigrette; garnish with remaining 2 tablespoons hazelnuts.