Shaved Root Vegatable Salad

It's the day after Thanksgiving and you are more than likely stuffed...Here is a little something healthy that should hit the spot for you and not make you feel guilty about yesterday's over indulgence!


INGREDIENTS:


4 tablespoons hazelnuts, divided

1/4 cup fresh orange juice

1 tablespoon fresh lemon juice

2 tablespoons vegetable oil

2 teaspoons hazelnut 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


DIRECTIONS:


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.

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.

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.

Have some white wine with this...Enjoy.....

 A little mood music for your listening pleasure-