Shredded Parsnip and Beet Salad in Pineapple Vinaigrette
Cookbook
Page 89
Course: Salads
cold
colorful
crunchy
Photo by Queezle_Sister
Ingredients:
- 2 C pineapple juice
- 1/3 C red wine vinegar
- 1/4 C grapeseed oil
- 2T maple syrup or agave
- 1 clove garlic
- 1/4 tsp salt
- 1 lb beet roots
- 1 lb parsnips
- 1/2 C fresh mint
Notes: wisk pinapple through salt, shred beets and parsnips, marinade more than 30 minutes. Add mint and let sit another 30 minutes.
Photos (1)
Queezle_Sister
Reviews
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Crunchy, slightly sweet, gorgeous, colorful, and an amazing combination of flavors.
I'm really into beets these days, and so this salad featuring raw beets really caught my eye. The beets are shredded, along with parsnips, and marinated in pineapple juice, plus other ingredients. And then you add a large dose of fresh mint.
The recipe says you absolutely need a food processor. Its wrong. I have a food processor, but didn't think my baby beets would be effectively shredded, so instead I used... Read more
I'm really into beets these days, and so this salad featuring raw beets really caught my eye. The beets are shredded, along with parsnips, and marinated in pineapple juice, plus other ingredients. And then you add a large dose of fresh mint.
The recipe says you absolutely need a food processor. Its wrong. I have a food processor, but didn't think my baby beets would be effectively shredded, so instead I used... Read more
1 comment(s)
Leeka
· 14 years ago
Wow, very interesting! I love beets too but would never have thought to try this. Sounds good.