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Beet-carrot-parsnip Salad https://www.metro.ca/userfiles/image/recipes/salade-legumes-racines-3462.jpg PT20M PT45M PT1H05M
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.
8
6 medium beets 3 large carrots, cubed 3 large parsnips, cubed
Beet-carrot-parsnip Salad

Beet-carrot-parsnip Salad

Rate this recipe
3 Votes
  • Lactose-free
8
servings
0:20
Preparation
0:45
COOKING
1:05
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 6
    medium beets
  • 3
    large carrots, cubed
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    40 g COLE SLAW 397 g PRODUCT OF U.S.A. SWEET NANTES CARROTS 454 g PRODUCT OF MEXICO, No. 1 GRADE

  • 3
    large parsnips, cubed
  • Dressing:


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    KRAFT DRESSING

    KRAFT DRESSING

    $2.49 ea.

    475 ml SELECTED VARIETIES

    SAVE $1.00
    KRAFT SALAD DRESSING, DIANA OR BULL'S-EYE BBQ SAUCE OR MARINADE

    KRAFT SALAD DRESSING, DIANA OR BULL'S-EYE BBQ SAUCE OR MARINADE

    $2.49 ea.

    SELECTED SIZES SELECTED VARIETIES

  • 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
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    SELECTED SIZES SELECTED VARIETIES


  • Salt and freshly ground pepper to taste
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    3 PK PRODUCT OF MEXICO

Imprimer ma sélection

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

Legal Notice

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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