Shaved Root Vegetable Salad

• 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

1. 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.
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.
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.

hazelnuts, orange juice, lemon juice, vegetable oil, hazelnut oil, kosher salt, red beet, golden beet, carrot, radishes, flatleaf parsley

Taken from www.epicurious.com/recipes/food/views/shaved-root-vegetable-salad-368266 (may not work)