Under a beet-red sky
Today found me looking for something fresh, festive, and autumnal to bring to the Eastern Sierra Land Trust potluck. This magical shredded parsnip and beet salad in pineapple vinaigrette fit the bill. Root vegetables – check. Bright colors – check. Sweet yet earthy – check. And when I was done, I looked up to see the sky filled with lenticular clouds in a pink that mirrored the beet salad. As above, so below.
Another Isa and Terry masterpiece from (where else?) Veganomicon. If you are curious about just how far vegan cuisine can be taken, this book won’t let you down.
2 cups pineapple juice
1/3 cup red wine vinegar
1/4 cup grapeseed oil (I used olive and it was fine)
2 tablespoons of something sweet (maple syrup, agave, or sugar)
1 clove of garlic, minced or grated
1/4 teaspoon of salt
1 pound of beets (about 3 average size beets), peeled and shredded
1 pound of parsnips (about 2 average size), peeled and shredded
1/2 cup of coarsely chopped fresh mint
Whisk together all the dressing ingredients in a large mixing bowl. Add the shredded beets and parsnips, thoroughly mixing them into the dressing. Let the veggies sit and macerate for about 15 minutes. Add the mint and mix again. Cover and refrigerate for at least 30 minutes until ready to eat.