Root Vegetable Salad

This vibrant collection of in-season root vegetables adds a clean, bright salad to any autumn day. Pair with a main course, or enjoy as is.
What You’ll Need:
- 4 T raw almonds (or nut of your choice)
- 1/4 cup fresh squeezed orange juice
- 1 T fresh lemon juice
- 2 T extra virgin olive oil
- 2 T avocado oil
- sea salt and ground pepper
- 2 medium beets, peeled
- 1 turnip, peeled
- 1 carrot, peeled
- 2 radishes
- 1/4 cup Italian parsley
- 1 green onion, chopped
- crumbled feta (optional)
What to Do:
- In a small bowl, whisk together olive oil, avocado oil, green onion, orange and lemon juice. Season dressing with salt and pepper to taste.
- Shred or thinly slice beets, turnip, carrot, and radishes. Place beets in a separate small bowl, and the remaining vegetables in another larger bowl. Add chopped almonds and parsley, and dress each bowl appropriately. Toss to coat, and season with salt and pepper.
- Combine beets and other vegetables in a serving bowl. Toss lightly. Top with crumbled feta if desired, and serve.