Best Italian Parsley And Beet Salad Recipes

Italian Parsley and Beet Salad image

Provided by Kay Chun

Yield Makes 6 (first course) servings

Number Of Ingredients 8

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

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.

ITALIAN PARSLEY AND BEET SALAD image

Categories Salad

Number Of Ingredients 7

1/4 cup orange juice
1 Tbsp. lemon juice
1/4 cup olive oil
2 1/4 lbs. assorted beets (1 1/2 lbs. if already trimmed)
1/4 small red onion
1 1/4 cups italian parsley, torn
Fresh ricotta

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.