50 minutes
A vibrant and refreshing salad featuring shredded beets and parsnips, tossed with a sweet and tangy pineapple vinaigrette, and fresh mint.
1. Prepare the Pineapple Dressing
In a large mixing bowl, whisk together 2 cups of pineapple juice, 1/3 cup of red wine vinegar, 1/4 cup of grapeseed oil, 2 tablespoons of pure maple syrup, 1 finely grated clove of garlic, and 1/4 teaspoon of salt until well combined.
2. Combine Vegetables with Dressing
Add the peeled and shredded beets and parsnips to the bowl with the dressing. Use tongs to toss everything together, ensuring the vegetables are well-coated.
3. Macerate Vegetables
Allow the dressed vegetables to sit for about 15 minutes to soften and absorb the dressing.
4. Add Fresh Mint
After 15 minutes, add the 1/2 cup of coarsely chopped fresh mint to the salad and toss again to distribute the mint evenly.
5. Chill the Salad
Cover the bowl with a lid or plastic wrap and refrigerate the salad for at least 30 minutes to allow the flavors to develop.
Beets and parsnips . Variants
Pineapple vinaigrette . Variants
Mixed greens or herbs for garnish. . Variants
Replace the pineapple juice in the vinaigrette with a combination of orange and lime juices. The orange will bring a sweet note, while the lime adds a zesty kick. You can also include some zest for an aromatic boost.
None specified . Variants
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