Beet and Parsnip Salad
I was thinking, raw beets and parsnips? How can this be good? It’s the best.
This really works best when you use a food processor. Sorry, non-food processor people. You won’t get the uniform thinness to your beets and parsnips without one.
Salad:
1 pound beets, peeled and shredded (3 beets)
1 pound parsnips, peeled and shredded ( 2 parsnips)
1/2 cup coarsley chopped fresh mint
Pineapple Dressing:
2 cups pineapple juice
1/3 cup red wine vinegar
1/4 cup grapeseed oil
2 tablespoons pure maple syrup or agave nectar
1 clove garlic, very well minced
1/4 teaspoon salt
Whisk all the dressing ingredients in a bowl
Add the shredded beats and parsnips. use 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 30 minutes until ready to eat.
Thanks Dr. Mary! I haven’t tried beets and parsnips like this before! It sounds very good!
Anna Belle
I hope you love it! It’s my favorite!
[...] Mary Clemens, my friend and client came out to the farmhouse and made us a great vegetarian meal, shredded beet and parsnip salad, and whole wheat pasta with fresh tomato soup. And Barb came through with another [...]