ITALIAN PARSLEY AND BEET SALAD
Provided by Kay Chun
Categories Cheese Onion Appetizer Side Vegetarian Quick & Easy Beet Healthy Parsley Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 (first course) servings
Number Of Ingredients 8
Steps:
- Whisk together juices, oil, and 1/2 teaspoon each of salt and pepper in a large bowl.
- Trim beets, leaving 1 inch of stems attached, then peel.
- Using stems as a handle, slice beets paper-thin (less than 1/8 inch thick) with slicer (wear protective gloves to avoid staining hands), then cut slices into very thin matchsticks.
- Thinly slice onion with slicer.
- Toss beets, onion, and parsley with dressing and season with salt. Let stand, tossing occasionally, 30 minutes to soften beets and allow flavors to develop.
- Toss again and season with salt and pepper before serving drizzled with additional oil.
ITALIAN PARSLEY AND BEET SALAD
Categories Salad
Number Of Ingredients 7
Steps:
- 1. Whisk together, juices, oil and 1/2 tsp. each salt and pepper. 2. Trim beets, leaving 1 inch of stems attached, then peel. 3. Using stems as handle, slice paper thin, then slice into matchsticks using slicer. 4. Slice onion with slicer. 5. Toss beets, onion, and parsley with dressing and season with salt. Let stand 30 minutes. Toss again with salt and pepper. Serve with ricotta and drizzle with olive oil.
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