Veganomicon: The Ultimate Vegan Cookbook
Shredded Parsnip and Beet Salad in Pineapple Vinaigrette
Page 89
| Course Type: Salads
(1 review)
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Recipe Ingredients
| Quantity | Ingredient | Imperial | Metric |
|---|---|---|---|
| 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 |
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