Recipe

Shredded Parsnip And Beet Salad In Pineapple Vinagrette Recipe

	Bostonorganics / All my dishes 8 months, 3 weeks ago 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. Prep:10m Servings:6	Bostonorgan
	local vegan dogmabox

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Ingredients

Pineapple Dressing:

2 cups pineapple juice

1/3 cup red wine finegar

1/4 cup grapeseed oil

2 tablespoons maple syrup

1 clove garlic, very well minced

1/4 teaspoon salt

Salad:

1 pound beets, peeled and shredded

1 pound parsnips, peeled and shredded

1/2 cup coarsley chopped fresh mint

Directions

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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