Pink Parsley Salad With Beets And Broccoli Food
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.
BEET AND PARSLEY SALAD
Active time: 25 min Start to finish: 25 min
Time 25m
Number Of Ingredients 8
Steps:
- Trim and peel raw beets, then cut into very thin slices (1/16 inch thick) with slicer. Make small stacks of slices and cut each stack with a sharp knife into very thin strips (1/16 inch thick).
- Toss beets with parsley, salt, sugar, and pepper in a serving bowl until sugar is dissolved. Add oil and toss to coat. Sprinkle vinegar on salad and toss again. Serve immediately.
- *Available at Asian markets, some cookware shops, and Uwajimaya (800-889-8801).
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