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Shaved Root Vegetable Salad with Goat Cheese and Hazelnuts

Lillian Kang
  • 35 minutes
  • Serves

INGREDIENTS

1

Avocado, small firm ripe

8 oz

Baby beets

2 oz

Baby mizuna

8 oz

Carrots

8 oz

Kohlrabi

2

Ruby red grapefruits, medium

4 oz

Turnips

2 tsp

Dijon mustard

1/2 cup

White balsamic vinegar

1 tsp

Granulated sugar

1

Kosher salt and freshly ground black pepper

1/2 cup

Olive oil, extra-virgin

1/2 cup

Hazelnuts, whole

4 oz

Goat cheese, fresh