Adapted from: Bon Appétit, November 2011 Servings: 4
Category: Salad Prep time: 20 minutes
4 Tablespoons hazelnuts, divided ¼ cup fresh orange juice
1 Tablespoon fresh lemon juice 2 Tablespoons olive oil
2 teaspoons hazelnut oil Kosher salt and freshly ground black pepper
1 medium red beet, peeled 1 medium orange beet, peeled
1 small turnip, peeled 1 carrot, peeled
2 radishes, trimmed ¼ cup (loosely packed) flat-leaf parsley
Crush 2 tablespoons hazelnuts; place in small bowl. Whisk in orange and lemon juice, olive oil, and hazelnut oil. Season vinaigrette to taste with salt and pepper.
Thinly slice beets, turnip, carrot and radishes using a mandolin to 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.
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 remaining 2 tablespoons hazelnuts.
Nutritional Facts Per Servings
Serving Size: 2 cups
Sugar:Fiber = 1:1
Mono:Sat = 4:1
Carbohydrates (g): 32
Fat (g): 7
Cholesterol (mg): 35
Protein (g): 25
Sodium (mg): 840