Italian Parsley and Beet Salad

Name: Italian Parsley and Beet Salad
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 1 kilograms assorted beets with greens (such as Chioggia, white, golden, and red; 1 1/2 pounds if already trimmed); 1 Tbsp fresh lemon juice; 59 milliliters extra-virgin olive oil plus more for drizzling; 59 milliliters fresh orange juice; 296 milliliters Italian (flat-leaf) parsley leaves (from 1 bunch), torn if desired; 0 smalls red onion; 6 servings Accompaniment: fresh ricotta or farmer cheese, or grated ricotta salata

The recipe Italian Parsley and Beet Salad could satisfy your Mediterranean craving in approximately 1 hour. One portion of this dish contains roughly 3g of protein, 10g of fat, and a total of 166 calories. For $1.62 per serving, you get a side dish that serves 6. A mixture of parsley leaves, lemon juice, orange juice, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a gluten free, primal, and vegetarian diet.

Instructions

Whisk together juices, oil, and 1/2 teaspoon each of salt and pepper in a large bowl.

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Salt And Pepper

Cooking Oil

Equipment you will use

Whisk

Bowl

Trim beets, leaving 1 inch of stems attached, then peel.

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Beet

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.

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Beet

Thinly slice onion with slicer.

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Onion