Fragrant Hazelnut Vinaigrette:
2. Dress the vegetables.In a small bowl, combine the cider vinegar, salt, and sugar. Whisk in the nut oil and water. Toss the root vegetables and the beets separately with some of the dressing and salt and pepper to taste; add additional vinegar if necessary.
3. Add the beets or other embellishments. Nestle the beets in a mound slightly off center in the root vegetable slaw. Serve at once.
From The Improvisational Cook by Sally Schneider (William Morrow, an Imprint of HarperCollins Publishers, 2006). Copyright 2006 by Sally Schneider. All rights reserved.
A former chef, Sally Schneider has won numerous awards—including four James Beard awards—for her books and magazine writing. She is creator of the lifestyle blog Improvised Life, a featured blogger on The Atlantic Monthly's Food Blog, and author of The Improvisational Cook and A New Way to Cook. She has served as a contributing editor to both Saveur and Food & Wine, and her work has appeared in The Los Angeles Times Magazine, Saveur, Food & Wine, SELF and Connoisseur.