Italian Parsley and Beet Salad Recipe

Name: Italian Parsley and Beet Salad Recipe
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

www.epicurious.com

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

View full recipe on www.epicurious.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.epicurious.com.

Share this recipe:

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