The Summer 09 CSA season has begun. This is a recipe for a sweet and spicy slaw improvised from some of the first week's produce.
2 large beets
3 medium hakurei turnips
1 parsnip (or 1 medium celeriac)
3/4 cups dried cranberries
3 tbsp concentrated lemon juice
2 tbsp olive oil
1 tbsp horseradish mustard
salt to taste
Shred vegetables (I used the shredding disc on the food processor). Toss with cranberries and dressing. Adjust amount of dressing to taste.
I used very spicy horseradish mustard from Rays ("Home of Famous Hot Beefs" in Eau Claire, WI). The cranberries I used are unsweetened. The beets turn the whole thing a deep, satisfying purple color. We ate it alone, on sandwiches, on crackers as an hors d'oeuvre, and more.