**found in Food and Wine Magazine-Michael Symon uses this recipe for Thanksgiving as a tangle of multicolored veggies tossed in a light dressing.
1/2 cup sliced almonds
1 small celery root, peeled and very thinly sliced cross wise
1 small golden beet, peeled and very thinly sliced crosswise
1 small red onion, very thinly sliced crosswise
2 medium carrots, very thinly sliced crosswise
6 radishes, very thinly sliced crosswise
1 garlic clove, minced
1/4 cup fresh lemon juice
1/4 cup plus 2 tbsp. extra-virgin olive oil
2 tbsp. chopped dill
salt and freshly ground pepper
6 ounces feta cheese, sliced
1. Preheat then oven to 350 degrees. Spread the almonds in a pie plate and toast until golden, about 7 minutes, let cool.
2. In a large bowl, combine the celery root, beet, onion, carrots and radishes. In a small bowl, whisk the garlic with the lemon juice, oil and dill and season with salt and pepper. Add the dressing and feta to the sliced veggies and toss well. Transfer to platter, garnish with the almonds and serve.
The toasted almonds and dressing can be made 1 day ahead.
Enjoy! xoxo Julie