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“Fresh, colorful and delicious!”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Crush half the nuts; place in a small bowl. Whisk in orange and lemon juice, canola oil, and nut 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 a small bowl and remaining vegetables and parsley in a medium bowl. Keep beets separate so their color won't bleed into the other veggies.
  3. Spoon 3 tablespoons vinaigrette over red beets; pour remaining vinaigrette over vegetables in medium bowl. Toss each to coat. Season with salt and pepper.
  4. Arrange red beets on a platter; spoon over any vinaigrette from bowl. Top with remaining vegetables. Drizzle salad with any remaining vinaigrette; garnish with remaining 2 tablespoons nuts.

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