Beet and Parsley Salad with Marionberry Vinaigrette - 1889 Magazine
Beet and Parsley Salad with Marionberry Vinaigrette
Ingredients
- 1 cup marionberries
- ½ cup balsamic vinegar
- 1 large red beet
- ½ tsp kosher salt
- 1 green apple
- 1 cup parsley leaves, removed from stem
- ¼ cup walnut oil
- 1 cup Pecorino Romano, grated
- Salt and pepper, to taste
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