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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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I couldn't help myself on the name! Inspired by Maggie Beer in Maggie’s Harvest, it's a salad full of greatness in texture and taste! If you love beets as much as I do, this is for you! It needs to be made about 2 hours ahead though. Read more . I like it as a bed for a white fish fillet. Ingredients:
1/2 cup low-sodium vegetable broth |
1 tsp cornstarch |
1/2 tbsp orange zest |
2 tbsp lemon juice |
2 tbsp rice vinegar |
1 tbsp dijon mustard |
1/2 tsp pepper |
1/4 tsp salt (omit if using salty broth) |
4 medium beets, scrubbed and stemmed (but unpeeled) |
1/2 cup parsley, minced |
Directions:
1. Combine broth and cornstarch in a small, microwaveable bowl.
2. Heat for 30-40 seconds, until clear and thick. Cool completely.
3. Mix in zest, lemon juice, vinegar, mustard, pepper and salt. Set aside.
4. Finely shred beets on the fine edge of a food processor, or hand grate.
5. Toss with dressing and chill 2 hours.
6. Stir parsley through, and serve.
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