Directions:
- 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.
- 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.
- 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 with remaining vegetables. Drizzle salad with any remaining vinaigrette; garnish with remaining 2 tablespoons nuts.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 164.62 Kcal (689 kJ) | ||
| Calories from fat | 123.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.68g | 21% | |
|---|---|---|---|
| Sodium | 55.89mg | 2% | |
| Potassium | 321.04mg | 7% | |
| Total Carbs | 9.87g | 3% | |
| Sugars | 5.97g | 24% | |
| Dietary Fiber | 2.87g | 11% | |
| Protein | 2.49g | 5% | |
| Vitamin C | 21.2mg | 35% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 1mg | 6% | |
| Calcium | 32mg | 3% | |
| Amount Per 100 g | |||
| Calories | 145.35 Kcal (609 kJ) | ||
| Calories from fat | 108.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.07g | 21% | |
|---|---|---|---|
| Sodium | 49.35mg | 2% | |
| Potassium | 283.46mg | 7% | |
| Total Carbs | 8.72g | 3% | |
| Sugars | 5.27g | 24% | |
| Dietary Fiber | 2.53g | 11% | |
| Protein | 2.2g | 5% | |
| Vitamin C | 18.7mg | 35% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.9mg | 6% | |
| Calcium | 28.3mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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