Italian Parsley and Beet Salad Recipe | Epicurious

Name: Italian Parsley and Beet Salad Recipe | Epicurious
Ingredients: 1/4 cup fresh orange juice; 1 tablespoon fresh lemon juice; 1/4 cup extra-virgin olive oil plus more for drizzling; 2 1/4 pounds assorted beets with greens (such as Chioggia, white, golden, and red; 1 1/2 pounds if already trimmed); 1/4 small red onion; 1 1/4 cups Italian (flat-leaf) parsley leaves (from 1 bunch), torn if desired; Equipment: an adjustable-blade slicer; Accompaniment: fresh ricotta or farmer cheese, or grated ricotta salata

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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.

Keywords

parsley
beet
side
dinner
lunch
nut free
gluten free
vegetarian
quick
easy
weeknight meals
no-cook
summer
gourmet

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Ingredients

1/4 cup fresh orange juice
1 tablespoon fresh lemon juice
1/4 cup extra-virgin olive oil plus more for drizzling
2 1/4 pounds assorted beets with greens (such as Chioggia, white, golden, and red; 1 1/2 pounds if already trimmed)
1/4 small red onion
1 1/4 cups Italian (flat-leaf) parsley leaves (from 1 bunch), torn if desired
Equipment: an adjustable-blade slicer
Accompaniment: fresh ricotta or farmer cheese, or grated ricotta salata