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
4 tablespoons hazelnuts, divided
1/4 cup fresh orange juice
1 tablespoon fresh lemon juice 
2 tablespoons olive oil
2 teaspoons hazelnut oil
Preparation
Crush 2 tablespoons hazelnuts; place in a small bowl.
Whisk in orange and lemon juice, olive 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.
