In the Marley Kitchen: Raw Beet Salad

August 11, 2016

 

INGREDIENTS
-4 tablespoons hazelnuts, divided
-1/4 cup fresh orange juice
-1 tablespoon fresh lemon juice
-2 Tbs Ziggy Marley Coco'Mon coconut oil
-2 teaspoons hazelnut oil
-Kosher salt and freshly ground black pepper
-1 medium red beet, peeled
-1 medium golden beet, peeled
-2 carrots, peeled
-2 radishes, trimmed
-1/4 cup (loosely packed) flat-leaf parsley

 

DIRECTIONS

 

- Crush 2 Tbsp. hazelnuts; place in a small bowl. Whisk in orange and lemon juice, Coco'Mon, 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 Tbsp. 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 Tbsp. hazelnuts.

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