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shaved root vegetable salad recipe | epicurious.com

www.epicurious.com
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Prep Time: 20

Cook Time: 20

Total: 40

Servings: 4

Cost: $5.60 /serving

Ingredients

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Instructions

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Step 1

Preparation Crush 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.

Step 2

Thinly 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.

Step 3

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.

Step 4

Per serving: 165 calories, 14 g fat, 10 g carbohydrate

Step 5

Nutritional analysis provided by Bon Appétit