I was going to make pork and wanted to make some sort of accompanying slaw. The thought of a golden slaw came to mind. The earthiness of the golden beets and parsnip play nicely off the sweetness of apple and sage.
1 parsnip, peeled and julienned
1 apple, julienned
4 golden beets, peeled and julienned
handful of fresh sage, minced
1 cup white wine vinegar
1 cup water
1/2 cup sugar
1/2 cup lemon juice
1. Combine vinegar, water, sage, and sugar in a saucepan and boil until sugar dissolves.
2. Mix beets and parsnips in a bowl. Pour hot vinegar mixture over top, and allow to cool. Place in the fridge for at least two hours.
3. In the meantime, let the apple sit in the lemon juice to keep it from browning. Place in the fridge for at least two hours.
4. Drain beet and parsnip mixture, and combine it with the apple.