Shredded Parsnip and Beet Salad in Pineapple Vinaigrette

Page 89

| Course Type: Salads

(1 review)

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Tags: cold colorful crunchy

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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 my mandoline on its smallest setting.

The recipe calls for at least 30 minutes of refrigeration. I prepared this the night before, added mint about 30 minutes before serving.

This recipe is amazing.

(edited 27th July 2011) (1) comment (4) useful  

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