Recipe: Shaved Root Vegetable Salad – San Antonio Express-News

Shaved Root Vegetable Salad
This recipe transforms tough root vegetables into a bright and refreshing salad with the help of a mandoline slicer.
4 tablespoons hazelnuts, toasted, divided use
1/4 cup fresh orange juice
1 tablespoon fresh lemon juice
2 tablespoons vegetable oil
2 teaspoons hazelnut or other flavorful nut 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
Instructions: Crush 2 tablespoons of the hazelnuts and place them in a small bowl. Whisk in the orange and lemon juice, vegetable oil, and hazelnut oil. Season the vinaigrette to taste with salt and pepper.
Thinly slice beets, turnip, carrot and radishes using a mandoline. Place red beet slices in another small bowl and remaining vegetables and parsley in a medium bowl. Spoon 3 tablespoons vinaigrette over red beets and 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 the remaining hazelnuts.
Makes 4 servings
From bonappetit.com
Paul Stephen moved to San Antonio from North Carolina in 2017 to join the Express-News Taste team. In that time, he’s cooked through about 1,000 recipes, noshed at more than 200 restaurants and seriously considered getting a map of the city’s grocery stores tattooed on his arm for easy reference. He cannot be trusted around your cookbook collection.

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