Serves 8
30 min
Raw Root Vegetable Salad
Recipe GLPR1b816d03a77417
A vibrant, refreshing salad of thinly shredded raw root vegetables—carrot, fennel, radishes, and both golden and red beets—dressed in an aromatic sesame-soy vinaigrette with lime and ginger, then topped with toasted hazelnuts and pistachios for crunch. This colorful dish celebrates the natural sweetness and texture of fresh vegetables.
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Ingredients
¼ cup Extra virgin olive oil
1 tablespoon Toasted sesame oil
1 tablespoon Soy sauce
2 teaspoons Honey
1 Lime, zested and juiced
1 teaspoon Fresh ginger, grated
1 Carrot, peeled
1 Fennel bulb, trimmed
3 Radishes, trimmed
1 medium Golden beet, peeled
1 medium Red beet, peeled
2 tablespoons Hazelnuts, coarsely chopped
2 tablespoons Pistachios, coarsely chopped
Freshly ground black pepper
Directions
In a small bowl, whisk together the extra virgin olive oil, toasted sesame oil, soy sauce, and honey until well combined. Add the lime zest, lime juice, and fresh grated ginger, stirring to blend. Taste and adjust seasonings as needed; set the dressing aside.
Using a mandoline slicer, box grater, or vegetable julienne peeler, thinly shred the peeled carrot into a large mixing bowl.
Using the same method, thinly shred the trimmed fennel bulb and add it to the bowl with the carrot.
Thinly shred the trimmed radishes and add them to the bowl.
Thinly shred the peeled golden beet and add it to the bowl, then thinly shred the peeled red beet and add it as well. (Note: You may shred the beets last to keep other vegetables from becoming stained, or use separate cutting surfaces if you prefer lighter-colored vegetables.)
Pour the prepared dressing over all the shredded vegetables and toss gently but thoroughly to coat everything evenly.
Divide the salad among serving plates or transfer to a serving platter. Sprinkle the coarsely chopped hazelnuts and pistachios over the top, then finish with a light grinding of fresh black pepper.
Serve immediately while the vegetables are fresh and crisp.
