Beet-carrot-parsnip Salad

Beet-carrot-parsnip Salad
  • 8 servings
  • 0:20 Preparation
  • 0:45 Cooking
  • 1:05 Total Time

Ingredients

Add all
  • 6

    medium beets

  • 3

    large carrots, cubed

  • 3

    large parsnips, cubed

  • Dressing:

  • 1/2 cup
    (125 mL)

    chopped fresh parsley

  • 1

    small clove garlic

  • 3 Tbsp.
    (45 mL)

    white wine vinegar

  • 2 Tbsp.
    (30 mL)

    olive oil

  • 2 Tbsp.
    (30 mL)

    apple juice

  • 1 tsp.
    (5 mL)

    Dijon mustard

  • Salt and freshly ground pepper to taste

Preparation

Place beets in a saucepan and cover with water. Bring to a boil and cook for 40 minutes or until fork-tender.

Rinse beets under cold running water and peel. Cube beets and set aside in a bowl.

Meanwhile, in another saucepan, cook carrots and parsnips in boiling water for 5 minutes or until fork-tender. Drain and set aside in another bowl.

In a blender or food processor, combine parsley with garlic, wine vinegar, oil, apple juice, mustard, salt and pepper.

Pour half of dressing over beets and toss to coat evenly.

Pour remaining dressing over carrots and parsnips and toss to coat evenly.

Before serving, mound beets in the centre of a platter and surround with carrots and parsnips.

Source: Metro

Wine and meal pairing

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