Autumn
Beet and Parsnip Salad
Subtitle

1 pound beets, peeled and shredded
1 pound parsnips, peeled and shredded
2 Tablespoons shallot, chopped
1 Tablespoon candied ginger root, or fresh if you have it
1 Tablespoon Dijon mustard, I prefer Maille
1 teaspoons lime juice
2 tablespoons neutral oil
1/4 cup cilantro, minced
salt to taste


In a large bowl combine the shallots, ginger, mustard, lime juice & oil. Taste and add salt if needed. Toss with the beets, parsnips and cilantro.
About Classes & Events Store Recipes Contact
Diane
Cooking
Companionship
Community
Acknowledgements
Upcoming Classes
Upcoming Events
Calendar
Private Scheduling
Browse
Gift Certificates
Winter
Spring
Summer
Autumn
Contact Diane
Location
Driving Directions


© 2005-2011 Diane's Market Kitchen. All rights reserved.
diane@dianesmarketkitchen.com
Local (206) 624-6114
Homepage Photo by Apple Water Photography
Site design and development by Braden Walker
Privacy Policy    Terms of Service