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1
In a bowl, whisk together the orange and lemon juices with a pinch of salt and a few grinds of pepper. Add the oil and whisk to combine. Set aside.
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2
Make the vinaigrette. Photo: Wendy Goodfriend
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3
Make the vinaigrette.
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4
Using a mandoline or V-slicer, slice the celery root, carrot, radishes, and beets very thinly. Place all the veggies except the red beets into a large bowl. Put the red beets in a small separate bowl.
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5
Using a mandoline, thinly slice the root vegetables. Photo: Wendy Goodfriend
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6
Using a mandoline, thinly slice the root vegetables.
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7
Sprinkle the veggies in the large bowl with the parsley, then drizzle with a few tablespoons of vinaigrette and toss to combine.
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8
Sprinkle the veggies in the large bowl with the parsley, then drizzle with a few tablespoons of vinaigrette and toss to combine. Photo: Wendy Goodfriend
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9
Sprinkle the veggies in the large bowl with the parsley, then drizzle with a few tablespoons of vinaigrette and toss to combine.
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10
Drizzle the red beets with a little vinaigrette and toss. Arrange the red beets on a platter and top with the remaining veggies.
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11
Shaved Carrot, Beet, and Celery Root Salad with Pistachios and no cheese. Photo: Wendy Goodfriend
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12
Shaved Carrot, Beet, and Celery Root Salad with Pistachios and no cheese.
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13
Sprinkle with the nuts and cheese shavings, if using, and serve.
