Pineapple
Dressing:
2 cups pineapple juice
1/4 cup red wine vinegar (or raspberry blush balsamic)
1/4 cup grapeseed oil (or any mild tasting oil)
2 Tb pure maple syrup or agave nectar
1 clove garlic, very well minced
1/4 tsp salt
Salad:
1 lb beets, peeled and shredded (about 3 average size)
1 lb parsnips, peeled and shredded (about 2 average size)
1/2 cup coarsely chopped fresh mint
Whisk together dressing ingredients in
a large mixing bowl. Shred the beets and parsnips using a food processor with shredding attachment for best results. Add
the shredded beets and parsnips to dressing and mix through with tongs. Let the mixture sit for about 15 minutes, then add
mint and mix again. Cover and refrigerate for at least 30 minutes before serving.
Serves 6-8
(from
Veganomicon)
