Shaved Root Vegetable Salad
A vibrant and refreshing salad featuring thinly sliced root vegetables dressed in a citrus-hazelnut vinaigrette. The combination of red and golden beets, turnip, carrot, and radishes creates a colorful and texturally interesting dish.
Ingredients
- •4 tablespoons hazelnuts, divided
- •¼ cup fresh orange juice
- •1 tablespoon fresh lemon juice
- •2 tablespoons vegetable oil
- •2 teaspoons hazelnut oil
- •to taste Kosher salt and freshly ground black pepper
- •1 medium red beet
- •1 medium golden beet
- •1 small turnip
- •1 whole carrot
- •2 whole radishes
- •¼ cup flat-leaf parsley
Cooking Instructions
- 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.
5 min
- 2.
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.
10 min
- 3.
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.
5 min
