Shaved Root Vegetable Salad Recipes

SHAVED ROOT VEGETABLE SALAD

Shaved Root Vegetable Salad image

Slice the red beets last and keep them separate until serving so their color won't bleed onto the other vegetables.

Provided by Bon Appétit Test Kitchen

Categories Salad Fruit Juice Appetizer Side Thanksgiving Low Fat Vegetarian Quick & Easy Low Cal Lunch Beet Carrot Radish Turnip Healthy Low Cholesterol Vegan Hazelnut Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 12

Ingredients

4 tablespoons hazelnuts, divided
1/4 cup fresh orange juice
1 tablespoon fresh lemon juice
2 tablespoons vegetable oil
2 teaspoons hazelnut oil
Kosher salt and freshly ground black pepper
1 medium red beet, peeled
1 medium golden beet, peeled
1 small turnip, peeled
1 carrot, peeled
2 radishes, trimmed
1/4 cup (loosely packed) flat-leaf parsley

Steps:

Crush 2 tablespoons hazelnuts; place in a small bowl. Whisk in orange and lemon juice, vegetable oil, 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 tablespoons 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 tablespoons hazelnuts.

SHAVED VEGETABLE SALAD

Shaved Vegetable Salad image

When beautiful produce is available, sometimes the best way to cook it is, well, not to! This raw salad is crunchy, vibrant and fresh. Use a mandoline to give the vegetables the paper-thin treatment.

Provided by Food Network Kitchen

Time 30m

Yield 6 servings

Number Of Ingredients 13

Ingredients

2 small candy cane beets
1 medium carrot
1 medium watermelon radish, halved
Quarter of a head red cabbage
1/4 cup extra-virgin olive oil
1 teaspoon honey
Juice of 1 lemon
Kosher salt and freshly ground black pepper
1 small bunch watercress, washed and large stems discarded
2 tablespoons roasted salted pepitas
2 ounces fresh goat cheese, crumbled (about 1/4 cup)
1/3 cup fresh basil leaves, torn into pieces
1 tablespoon roughly chopped fresh chives

Steps:

Shave the beets into paper-thin rounds, the carrot into paper-thin slices on a bias and the radish into paper-thin half-moons on a mandoline. Thinly slice the cabbage with a sharp knife.
Whisk together the oil, honey, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl until well combined. Set aside.
Lay the beet, carrot and radish pieces all over the bottom of a large serving platter. Drizzle with 2 tablespoons of the vinaigrette. Gently toss the cabbage, watercress and remaining vinaigrette together in a medium bowl until well coated. Pile the cabbage and watercress in the middle of the platter and top with the goat cheese, pepitas, basil and chives.

Nutrition Facts : Calories 160, Fat 13 grams, SaturatedFat 3 grams, Cholesterol 5 milligrams, Sodium 190 milligrams, Carbohydrate 8 grams, Fiber 2 grams, Protein 4 grams, Sugar 5 grams

ICE WATER SALAD

Ice Water Salad image

Set yourself up for a stunning salad by using a mix of multicolored root vegetables, or keep it monochromatic if there's a single standout at the market.

Provided by Molly Baz

Categories Bon Appétit Salad Vegetable Root Vegetable Radish Fennel Turnip Beet Carrot Walnut Anchovy Parmesan Soy Free Peanut Free Gluten-Free and Fresh

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 1/2 lb. mixed crunchy vegetables (such as fennel, radishes, turnips, beets, and/or carrots), tough skins peeled
1 cup walnuts
5 oil-packed anchovy fillets
2 large garlic cloves
1/3 cup extra-virgin olive oil, plus more for drizzling
3 Tbsp. fresh lemon juice
2 oz. Parmesan, shaved, divided
Kosher salt
Special Equipment
A mortar and pestle

Steps:

Thinly slice vegetables on a mandoline (they should be about the thickness of a nickel). Fill a large salad spinner (or bowl) with ice water and add vegetables; let sit at least 15 minutes or up to 6 hours. (Cover and chill if letting sit longer than 1 hour.)
Meanwhile, preheat oven to 325°F. Toast walnuts on a rimmed baking sheet, tossing once, until deep golden brown, about 9 minutes. Let cool, then crush or chop to about the size of a lentil.
Smash anchovies, garlic, and a big pinch of salt in a mortar and pestle to form a smooth paste. (Alternatively, you can use the side of a chef's knife to crush the garlic, then mash with the anchovies and salt on a cutting board.) Transfer to a small saucepan and add 1/3 cup oil. Cook over medium-low, stirring often, until garlic is just starting to turn golden brown, about 3 minutes. Transfer to a large bowl and let cool slightly. Mix in walnuts and lemon juice; taste and season with salt.
Skim off any ice cubes from water bath and drain vegetables. Cover salad spinner and spin vegetables, periodically pouring off any collected water as needed, until they are very dry. Add to bowl with dressing and toss to coat. Add half of Parmesan and toss again just to evenly distribute.
Arrange salad on a platter. Top with remaining Parmesan, drizzle with some oil, and season with pepper.

SHAVED CELERY ROOT SALAD WITH MACKEREL

Shaved Celery Root Salad With Mackerel image

A vegetable peeler is the only tool you need to create this dish. Celery root has an earthy, mellow charm (somewhere between celery and parsley), but fennel would work nicely here, too.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Yield Serves 4

Number Of Ingredients 8

Ingredients

3 teaspoons whole-grain mustard
3 tablespoons fresh lemon juice
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
1 medium celery root, peeled into ribbons (6 cups)
1 red onion, thinly sliced
2 ounces smoked mackerel, flaked
1/4 cup chopped fresh parsley

Steps:

Combine mustard and lemon juice. Add oil in a slow, steady stream, whisking constantly, until combined. Season with salt and pepper.
Toss dressing with remaining ingredients.

Nutrition Facts : Calories 277 g, Cholesterol 13 g, Fat 18 g, Fiber 5 g, Protein 7 g, Sodium 902 g

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