Receta Beet and Parsnip Slaw...
I usually shop at Whole Paycheck Foods about once a month because it's so dang expensive and I'm still semi-addicted to processed foods and Diet Coke, which they don't sell, so it's not one-stop shopping for me. However, last week I stopped by Whole Foods to buy some cheese - they do have a fabulous cheese counter - and I was starving so I wandered over to their take-out section and picked up a small container of Beet and Parsnip Slaw. Yeah, not something I would normally eat but it was bright and colorful and I was curious. Well what a waste of $2.05! It was crunchy but bland - really tasteless! I liked the idea of these two veggies together, since they are both sweet, and decided to make my own version. May I just say, with the utmost humility, I hit a home run! My litmus test is always the mister - as he hates anything with flavor - and he scarfed it up - actually he inhaled it so fast I'm not sure he even tasted it!
The parsnips are peeled and then grated raw - sweet and crunchy! A little diced green onion is added to the mix, too. The beets are peeled and then quartered and cooked in boiling water for 5 minutes, just long enough so they are crisp-tender. Then they are shredded and added to the parsnips and onion. The "coop-de-group," as the mister likes to say, is the dressing...lime juice, olive oil and a dash of vinegar (salt and pepper to taste) gives this slaw a zing (for added zing you could zest the lime but I didn't do that because I have to be careful and not push the mister too much with tasty food or else he'll revolt and go back to demanding boiled chicken and potatoes for every meal!)
Just look at how pretty this is! The parsnips will turn pink - making this the perfect Valentine's Day side dish! I loved this - it's fresh, healthy, flavorful and ON MY DIET! IF my calculations are correct (they usually never are) then this slaw has about 60 calories in a half cup! Now seriously, what more could you want from a diet food?!?
- Beet and Parsnip Slaw - Pots and Pins
- 2 large parsnips, peeled and grated (uncooked)
- 2 medium beets, peeled and cut into large cubes
- 1 green onion, finely diced (or more to taste)
- juice from two limes
- 3 tablespoons olive oil
- Splash of apple cider vinegar
- salt and pepper to taste
Shred/grate parsnips and put in a medium serving dish. Peel beets and cut into large cubes. Put beets in a medium saucepan, cover with water and bring to the boil. Boil for 5 mintues, remove, drain and run under cold water until cool enough to handle. Grate/shred beets and add to parsnips. (I used my handy-dandy IKEA grater to grate the parsnips but opted to use the food processor for the beets - both worked grate great!) Add diced green onion to the beet/parsnip mixture and toss to combine. In a small bowl combine the lime juice, olive oil and vinegar, mixing well. Pour over beet mixture. Season with salt and pepper to taste. Makes about 3 cups, serves 4 to 6.
Believe it or not our entire meal was lo-cal...Southwest Turkey Burger with a "thin-wich bun"...that recipe will be up tomorrow! Delicious!
"Call it a clan, call it a network, call it a tribe, call it a family. Whatever you call it, whoever you are, you need one." ~ Jane Howard
One year ago: Meyer Lemon and Tarragon Vinaigrette
Two years ago: Ensalata Pizza
Three years ago: Pizza al Fungi... Mushroom Pizza