Raw Root Vegetable Salad From 'Joy Of Kosher'

• 1/4 cup extra virgin olive oil
• 1 tablespoon toasted sesame oil (use extra-virgin olive oil for Passover)
• 1 tablespoon soy sauce (use Passover soy sauce for Passover)
• 2 teaspoons honey
• Grated zest and juice of 1 lime
• 1 teaspoon grated fresh ginger or 1 pinch of ground
• 1 carrot, peeled
• 1 fennel bulb, trimmed
• 3 radishes, trimmed
• 1 medium golden beet, peeled
• 1 medium red beet, peeled
• 2 tablespoons coarsely chopped hazelnuts
• 2 tablespoons coarsely chopped pistachios
• Freshly ground black pepper

1. Prepare the dressing: Whisk together the oils, soy sauce, honey, lime zest and juice, and ginger in a large bowl. Transfer 2 tablespoons of the dressing to a small bowl and set both bowls aside.
2. Thinly slice the carrot, fennel, radishes, and golden beet on a mandoline. Transfer to the large bowl and toss with the dressing. Thinly slice the red beet on the mandoline and toss with the dressing in the small bowl.
3. Arrange the red beet slices on a platter or divide them among plates. Top with the remaining vegetables. Sprinkle with the chopped nuts and pepper to taste and serve.

extra virgin olive oil, sesame oil, soy sauce, honey, lime, ginger, carrot, fennel bulb, radishes, golden beet, red beet, hazelnuts, pistachios, freshly ground black pepper

Taken from www.seriouseats.com/recipes/2014/04/raw-root-vegetable-salad-from-joy-of-kosher.html (may not work)