Shaved Root Vegetable Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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 |
Directions:
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.
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.
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.
4. Per serving: 165 calories, 14 g fat, 10 g carbohydrate Nutritional analysis provided by Bon Appétit
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