Beet & Carrot Slaw with Pineapple Dressing
Day 36: This is another great way to eat beetroot! The original recipe – from Veganomicon by Isa Chandra Moskowitz & Terry Hope Romero – calls for parsnips but I used carrots, instead. We just got some parsnips from our February Winter CSA share, so I’ll try this again with the proper ingredients and report back.
I used Santa Cruz organic pineapple juice. It is on the pricier side, but it tastes delicious so it’s worth it. I halved the recipe amounts – which is tricky – how do you measure half of a third of a cup? – and it was plenty for us. I also substituted olive oil for grapeseed oil as that was all I had.
2 cups pineapple juice
1/3 cup red wine vinegar
1/4 grapeseed oil
2 Tbs maple syrup or agave nectar (I skipped this)
1 clove garlic, grated with a microplane grater or very well minced (I used my press)
1/4 Tsp salt
I used about a cup of grated beets and a cup of grated carrots – about three carrots and one large beetroot bulb. I grated them in the foodprocessor. Veganomicon calls for a pound of beets, a pound of parsnips and 1/2 cup, coursely chopped fresh mint. The mint is essential!
Mix the vegetables together in a bowl. Using tongs, mix in the dressing. Let the vegetables sit and macerate for about 15 minutes. Add the mint and mix again. Cover and refrigerate for at least 30 minutes before eating.