Shaved root vegetable salad

Explore the vibrant flavors of a shaved root vegetable salad. Fresh, crisp, and colorful ingredients come together in this refreshing and nutritious dish.

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
• 14 g fat
• 10 g carbohydrate

Instructions:

1. Crush 2 tablespoons of hazelnuts; transfer them to a small bowl. Combine orange and lemon juice, vegetable oil, and hazelnut oil. Flavor the vinaigrette with salt and pepper according to your preference.
2. Slice beets, turnip, carrot, and radishes thinly using a mandoline or V-slicer. Place the red beet slices into a separate small bowl, and the other vegetables and parsley into a medium bowl. Drizzle 3 tablespoons of vinaigrette over the red beets, and pour the remaining vinaigrette over the vegetables in the medium bowl. Toss until everything is well coated. Season with salt and pepper.
3. On a platter, lay out the red beet slices and pour any vinaigrette left in the bowl over them. Arrange the remaining vegetables on top of the red beets. Drizzle the salad with any remaining vinaigrette and garnish with the remaining 2 tablespoons of hazelnuts.

Summary:

• Calories: 661 kcal
• Fat: 55 g
• Protein: 9 g
• Carbs: 40 g
• Potassium: 1300 mg
• Magnesium: 117 mg