Beets, Parsnips and Pineapple: A match made in veggie heaven

I had some pineapple juice leftover from a week ago when I made the Pineapple Cashew Quinoa Stir fry from Veganomicon. I didn't post that recipe because a) I had no time and b) the recipe didn't turn out so great.... I think because I did a few substitutions that I really shouldn't have. Lessons learned! But, a fellow blogger did post about that recipe here.

Anyway, I'd been wanting to use up the pineapple juice and I found a recipe earlier in the book for "Shredded Parsnip and Beet Salad in Pineapple Vinaigrette". Sounds like a strange combo, and the authors even acknowledge this when they say "At first blush, the ingredients look a little insane, but once they come together it is out of control delicious; earthy, sweet and fragrant." They also describe the salad as "magical"....how could I resist that description? I gave it a try, and I loved it!



NOTE: The authors explicitly say that you need to use a food processor to get the beets and parsnips to their desired uniform thinness. I ignored them and made this recipe with a normal hand shredder and it was fine (sort of like a wet coleslaw but better), however, I'd be curious to try once I get a good processor.

Dressing:
2 cups pineapple juice
1/3 cup red wine vinegar
1/4 grapeseed oil (I actually have this, but I'm sure you could sub. in olive oil)
2 TBSP maple syrup (or agave or sugar if necessary)
1 clove garlic, minced
1/4 tsp salt

Whisk all of the above and set aside.

Salad:
1 pound beets (I used 3 medium sized)
1 pound parsnips (I use 2 medium sized)
1/2 cup coarsely chopped mint

Mix the beets and parsnips with the dressing and use tongs or your fingers (!) to squish the veggies down into the juice. Let sit for 15 minutes.

Add the mint and stir again. Cover and refrigerate for 30 minutes before eating.