Best Beet And Parsley Salad Recipes

TUNA SOUVLAKI GYRO WITH BEET TAHINI AND PARSLEY SALAD

Steps:

• Preheat oven to 400°F. Place beets on sheet of foil. Drizzle beets with olive oil, sprinkle with salt and pepper, and seal foil tightly. Roast beets until tender, about 50 minutes. Cool and peel beets. DO AHEAD Can be made 1 day ahead. Cover and chill.
• Cut beets into 1/4-inch cubes. Whisk yogurt, 2 tablespoons lemon juice, tahini, and 2 tablespoons water in medium bowl. Add beets and fold to coat. Season with salt and pepper. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.
• Place cucumber, parsley, green onions, 2 tablespoons extra-virgin olive oil, and remaining 2 tablespoons lemon juice in medium bowl; toss to coat. Season with salt and pepper.
• Preheat barbecue (medium-high heat). Divide tuna cubes among 6 metal skewers. Brush tuna with olive oil. Sprinkle with salt and pepper, then oregano. Grill tuna until charred on all sides but still pink in centers, about 1 minute per side. Grill pita breads until warmed and charred, about 1 minute per side.
• Place 1 pita bread on each of 6 plates. Spoon parsley salad atop pita. Place 1 tuna skewer atop each. Spoon beet tahini over. Garnish with onion rings and lemon wedges and serve.

ITALIAN PARSLEY AND BEET SALAD

Steps:

• Whisk together juices, oil, and 1/2 teaspoon each of salt and pepper in a large bowl.
• Trim beets, leaving 1 inch of stems attached, then peel.
• 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.
• Thinly slice onion with slicer.
• 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.
• Toss again and season with salt and pepper before serving drizzled with additional oil.

ROASTED CARROT AND BEET SALAD WITH FETA, PULLED PARSLEY, AND CUMIN VINAIGRETTE

Steps:

• Preheat the oven to 450°F. Bring a large pot of water to a vigorous boil, add 1/2 teaspoon of the salt, then add the carrots. Blanch for 1 minute and remove to a bowl of ice water to stop the cooking. Once cool, remove and set aside. Place the beets in a large pot of cold water. Bring to a boil, add the remaining 1/2 teaspoon of salt, and simmer until the beets are tender. Strain the beets and peel them using paper towels to rub off the skin. This is easier when they are still warm. Crumble the feta and set aside. Toss the carrots with 1/2 tablespoon of the olive oil and place them on half of a rimmed baking sheet. Toss the beets with the remaining olive oil and place on the other half of the baking sheet. Roast for 15 minutes. Remove the beets and carrots from the oven and place in separate bowls. Add 1 tablespoon of the vinaigrette and 1/2 cup of the parsley to the beets and toss. Add 1 tablespoon of the vinaigrette, the remaining parsley, and the feta to the carrots and toss. Divide the carrots evenly among 6 plates. Then divide the beets evenly among the plates and gently mix with the carrots. Drizzle with a touch more of the vinaigrette. Cumin vinaigrette: 1 teaspoon Dijon mustard $ 1/2 cup extra-virgin olive oil $ 1 teaspoon freshly squeezed lemon juice $ 2 teaspoons sherry vinegar 1 teaspoon cumin seeds, toasted in a dry pan and then pulverized 1 tablespoon finely chopped fresh mint Salt and freshly ground black pepper to taste $ Preparation Place the Dijon mustard in a bowl and whisk in the olive oil, then the lemon juice and the sherry vinegar. Add the cumin and the mint. Season with salt and pepper to taste. The vinaigrette will last for 10 days in the fridge.

BALSAMIC BEET AND PARSLEY SALAD

Steps:

• Heat oven to 350°F.
• Wrap beets individually in foil; place on rimmed baking sheet.
• Bake 1 hour or until tender. Cool completely.
• Peel beets, using knife or back of spoon. Cut beets into 3/4-inch pieces; place in medium bowl.
• Add remaining ingredients; mix lightly.

BEET AND PARSLEY SALAD

Steps:

• Trim and peel raw beets, then cut into very thin slices (1/16 inch thick) with slicer. Make small stacks of slices and cut each stack with a sharp knife into very thin strips (1/16 inch thick).
• Toss beets with parsley, salt, sugar, and pepper in a serving bowl until sugar is dissolved. Add oil and toss to coat. Sprinkle vinegar on salad and toss again. Serve immediately.
• *Available at Asian markets, some cookware shops, and Uwajimaya (800-889-8801).

ITALIAN PARSLEY AND BEET SALAD

Steps:

• 1. Whisk together, juices, oil and 1/2 tsp. each salt and pepper. 2. Trim beets, leaving 1 inch of stems attached, then peel. 3. Using stems as handle, slice paper thin, then slice into matchsticks using slicer. 4. Slice onion with slicer. 5. Toss beets, onion, and parsley with dressing and season with salt. Let stand 30 minutes. Toss again with salt and pepper. Serve with ricotta and drizzle with olive oil.