Shredded Parsnip And Beet Salad In Pineapple Vinagrette
From bostonorganics 15 years ago
- - to make
- Serves 6
This salad can either be served as a side or by itself as a dinner by placing it over a handful of mixed salad greens. Drizzle the greens with some of the dressing and then mound the salad over that.
Ingredients
- pineapple Dressing: shopping list
- 2 cups pineapple juice shopping list
- 1/3 cup red wine finegar shopping list
- 1/4 cup grapeseed oil shopping list
- 2 tablespoons maple syrup shopping list
- 1 clove garlic, very well minced shopping list
- 1/4 teaspoon salt shopping list
- Salad: shopping list
- 1 pound beets, peeled and shredded shopping list
- 1 pound parsnips, peeled and shredded shopping list
- 1/2 cup coarsley chopped fresh mint shopping list
How to make it
- Whisk together all the dressing ingredients in a large mixing bowl.
- Add the shredded beets and parsnips, using tongs to thoroughly mix them into the dressing. Let the veggies sit and macerate for about 15 minutes. Add the mint and mix again. Cover and refrigerate for at least 30 minutes.
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