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.