Ingredients
1/4 cup orange juice
2 tbsp fresh lemon juice
4 tbsp light olive oil
Kosher salt and freshly ground pepper
1 small celery root, peeled and halved lengthwise
1 carrot, peeled
2 radishes, trimmed
1-2 medium golden beets, peeled
3 small baby red beets (or 1 medium-large), peeled
1/4 cup (loosely packed) fresh flat-leaf Italian parsley
1/4 cup pistachios or sliced, toasted almonds or pepitas (optional)
Ricotta salata, parmesan, or pecorino for shaving (optional)
Preparation
In a bowl, whisk together the orange and lemon juices with a pinch of salt and a few grinds of pepper. Add the oil and whisk to combine. Set aside. Make the vinaigrette. Photo: Wendy Goodfriend Make the vinaigrette. Using a mandoline or V-slicer, slice the celery root, carrot, radishes, and beets very thinly. Place all the veggies except the red beets into a large bowl. Put the red beets in a small separate bowl. Using a mandoline, thinly slice the root vegetables. Photo: Wendy Goodfriend Using a mandoline, thinly slice the root vegetables. Sprinkle the veggies in the large bowl with the parsley, then drizzle with a few tablespoons of vinaigrette and toss to combine. Sprinkle the veggies in the large bowl with the parsley, then drizzle with a few tablespoons of vinaigrette and toss to combine. Photo: Wendy Goodfriend Sprinkle the veggies in the large bowl with the parsley, then drizzle with a few tablespoons of vinaigrette and toss to combine. Drizzle the red beets with a little vinaigrette and toss. Arrange the red beets on a platter and top with the remaining veggies. Shaved Carrot, Beet, and Celery Root Salad with Pistachios and no cheese. Photo: Wendy Goodfriend Shaved Carrot, Beet, and Celery Root Salad with Pistachios and no cheese. Sprinkle with the nuts and cheese shavings, if using, and serve.
