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



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.