Shaved Root Vegetable Salad

4.4(12)

Slice the red beets last and keep them separate until serving so their color won't bleed onto the other vegetables.

by The Bon Appétit Test Kitchen·published 2011-10-20

Servings

Makes 4 servings

Total time

20 min

Calories / serving

—

Ingredients (12)

serves

Instructions (3 steps)

01Crush 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.
02Thinly 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.

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Not rich — missing servings, total time, or calories.