• Liz Talley - Urban Graze

Colorful Root Vegetable Salad

This is a beautiful salad, made with very thin slices of multi-colored root veggies. Use a mandolin if you have one for easy vegetable slicing, or a spiralizer for a really fun presentation.

2 Tbsp. hazelnuts, divided

2 Tbsp. orange juice

2 tsp. lemon juice

1 T. light vegetable oil

Salt and pepper

2 small red and/or gold beets, (or chioggia), peeled (if large, cut in half lengthwise)

1-2 carrots, peeled

2 small radishes or turnips, trimmed

2 Tbsp. snipped fresh parsley, or carrot tops

Crush 1 Tbsp. hazelnuts and combine with orange and lemon juice, and oil; season with salt and pepper. Set aside.

Thinly slice red beets into a bowl and drizzle with 1 Tbsp. of the vinaigrette. Stir to coat and arrange on serving plates or platter. Pour any now-red vinaigrette remaining in the bowl over the beets.

Thinly slice the other vegetables into another bowl, then toss with parsley and the remaining vinaigrette. Spoon on top of the red beets and drizzle with any vinaigrette left in the bowl.

Coarsely chop remaining hazelnuts and sprinkle over the vegetables.

Recipe created or adapted by Liz Talley, Urban Graze

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