Pink Parsley Salad With Beets And Broccoli Recipes

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ITALIAN PARSLEY AND BEET SALAD



Italian Parsley and Beet Salad image

Provided by Kay Chun

Categories     Cheese     Onion     Appetizer     Side     Vegetarian     Quick & Easy     Beet     Healthy     Parsley     Gourmet     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

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.

BEET AND PARSLEY SALAD



Beet and Parsley Salad image

Active time: 25 min Start to finish: 25 min

Time 25m

Number Of Ingredients 8

2 medium beets without greens
1 cup packed fresh flat-leaf parsley leaves
1/4 teaspoon salt, or to taste
1/4 teaspoon sugar, or to taste
1/8 teaspoon black pepper
2 teaspoons extra-virgin olive oil
2 teaspoons balsamic vinegar
a Japanese Benriner* or other adjustable-blade slicer

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).

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