Italian Parsley and Beet Salad
A colorful and refreshing salad featuring paper-thin sliced assorted beets, fresh Italian parsley, and red onion dressed in a citrus vinaigrette. Perfect as a light side dish or appetizer, this salad can be served with fresh ricotta or farmer cheese.
Ingredients
- •¼ cup fresh orange juice
- •1 tablespoon fresh lemon juice
- •¼ cup extra-virgin olive oil plus more for drizzling
- •2¼ pounds assorted beets
- •¼ whole small red onion
- •1¼ cups Italian parsley leaves
- •1 piece adjustable-blade slicer
- •to taste fresh ricotta or farmer cheese
- •to taste ricotta salata
Cooking Instructions
- 1.
Whisk together juices, oil, and 1/2 teaspoon each of salt and pepper in a large bowl.
3 min
- 2.
Trim beets, leaving 1 inch of stems attached, then peel.
10 min
- 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.
15 min
- 4.
Thinly slice onion with slicer.
2 min
- 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.
30 min
- 6.
Toss again and season with salt and pepper before serving drizzled with additional oil.
2 min
