Thursday, June 18, 2009

beet and turnip slaw

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
2 carrots
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.

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