Recipe: Magenta Root Slaw

Yield: 64 servings
Serving size: ¼ cup


  • 2 ounces fresh ginger
  • 2 pounds 6 ounces carrots
  • 2 pounds 4 ounces Michigan beets
  • 2 pounds 4 ounces parsnips
  • ¾ cup honey
  • 9 tablespoons lemon juice (fresh or bottled)
  • 1 teaspoon kosher salt


Peel and chop ginger. Pulse in a food processor fitted with a steel blade until ground.

Trim and peel carrots, beets and parsnips. Shred in a food processor fitted with a shredding disc, or by hand.

Whisk together honey, lemon juice and salt in a large bowl. Add the shredded vegetables and toss to combine.

Recip courtesy of New School Cuisine Cookbook.