Italian parsley isn't usually valued as a salad green. But when its tempered by earthy, juicy raw beets and a citrus vinaigrette, the mineral-tinged flat leaves will be the talk of the table.
Recipe information
Total Time
1 hr
Yield
Makes 6 (first course) servings
Ingredients
Preparation
Step 1
Whisk together juices, oil, and 1/2 teaspoon each of salt and pepper in a large bowl.
Step 2
Trim beets, leaving 1 inch of stems attached, then peel.
Step 3
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.
Step 4
Thinly slice onion with slicer.
Step 5
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.
Step 6
Toss again and season with salt and pepper before serving drizzled with additional oil.
Recipe notes
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How to Use a Bunch of Parsley
It deserves to be more than just a garnish.
