Italian Parsley and Beet Salad

Ingredients for Italian Parsley and Beet Salad

• 60ml fresh orange juice

• 1 tablespoon fresh lemon juice

• 60ml extra-virgin olive oil plus more for drizzling

• 1.0kg assorted beets with greens (such as Chioggia, white, golden, and red

• 675g 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

How to make Italian Parsley and Beet Salad

Whisk together juices, oil, and 1/2 teaspoons 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 flavours to develop.

Toss again and season with salt and pepper before serving drizzled with additional oil.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.