Shaved Root Salad

• 4 tablespoons hazelnuts, divided (or other nut)
• 14 cup fresh orange juice
• 1 tablespoon fresh lemon juice
• 2 tablespoons canola oil
• 2 teaspoons hazelnut oil (or other)
• kosher salt
• black pepper
• 1 medium red beet, peeled
• 1 medium golden beet, peeled
• 1 small turnip, peeled
• 1 carrot, peeled
• 2 radishes, trimmed
• 14 cup flat leaf parsley, loosely packed

1. Crush half the nuts; place in a small bowl.
2. Whisk in orange and lemon juice, canola oil, and nut oil.
3. Season vinaigrette to taste with salt and pepper.
4. Thinly slice beets, turnip, carrot, and radishes using a mandoline or V-slicer.
5. Place red beet slices in a small bowl and remaining vegetables and parsley in a medium bowl.
6. Keep beets separate so their color won't bleed into the other veggies.
7. Spoon 3 tablespoons vinaigrette over red beets; pour remaining vinaigrette over vegetables in medium bowl.
8. Toss each to coat.
9. Season with salt and pepper.
10. Arrange red beets on a platter; spoon over any vinaigrette from bowl.
11. Top with remaining vegetables.
12. Drizzle salad with any remaining vinaigrette; garnish with remaining 2 tablespoons nuts.

hazelnuts, orange juice, lemon juice, canola oil, hazelnut oil, kosher salt, black pepper, red beet, golden beet, carrot, radishes, flat leaf parsley

Taken from www.food.com/recipe/shaved-root-salad-466580 (may not work)