With the coming of fall, root veggies are inspiring. This Shaved Root Vegetable Salad with Toasted Hazelnuts is simple, fast, and even better the next day. There are lots of variations that you can do like adding some shaved cauliflower or even some jicama. No matter what the veggie, I like to use my Japanese mandolin for extra thin slicing! Watch my Mandolin 101 video for full details! 

Autumn Salad Recipe

Shaved Root Vegetable Salad with Toasted Hazelnuts


1 small celery root, peeled, cut in half and very thinly sliced
1 small golden beet, peeled, cut in half and very thinly sliced
1/4 medium red onion, very thinly sliced
2 medium carrots, very thinly sliced on the bias
1 small fennel bulb, core removed and thinly sliced
1-2 large garlic cloves, minced
2 Tablespoons lemon juice
3 Tablespoons good quality extra-virgin olive oil
3 Tablespoons chopped dill, parsley or mint
Salt and freshly ground pepper
1/2 cup hazelnuts, walnuts or almonds, roughly chopped & toasted

Serves 6-8


In a large bowl, combine the celery root, beet, onion, carrots and fennel. In a small bowl, whisk the garlic with the lemon juice, oil, and herbs and season with salt and pepper. Add the dressing and to the sliced vegetables and toss well. Taste and adjust seasoning if necessary. Transfer to a platter, garnish with nuts and serve.

Tips & Notes~

I like to use a mandolin to shave all of the veggies, you can also use a good peeler.

Many kinds of veggies can be used in this salad such as cauliflower, zucchini, radish, jicama or celery.

To toast the nuts~ preheat the oven to 350°. Spread the chopped nuts on a baking sheet and toast until golden, about 10 minutes. Let cool.

Add some crumbled feta or blue cheese.