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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Fresh, colorful and delicious! Ingredients:
4 tablespoons hazelnuts, divided (or other nut) |
1/4 cup fresh orange juice |
1 tablespoon fresh lemon juice |
2 tablespoons canola oil |
2 teaspoons hazelnut oil (or other) |
kosher salt |
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 flat leaf parsley, loosely packed |
Directions:
1. 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.
2. 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.
3. Spoon 3 tablespoons vinaigrette over red beets; pour remaining vinaigrette over vegetables in medium bowl. Toss each to coat. Season with salt and pepper.
4. 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.
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