Shaved Root Vegetable Salad

Ingredients for Shaved Root Vegetable Salad

• 4 tablespoons hazelnuts, divided

• 60ml 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

How to make Shaved Root Vegetable Salad

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 45ml 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.