It’s a relief not to cook beets in the summertime. Instead of firing up the stove, peel them and put your food processor’s shredding attachment to work. (The Cuisinart attachment looks like this.)
This salad is a great way to use up parsley. I like to heap it on; there’s something very satisfying about the combination of sweet and grassy flavors.
Make a batch over the weekend and stash it in the fridge. It keeps beautifully for a week or so.
Raw Beet and Parsley Salad with Citrus Vinaigrette
- 6 small beets (any variety) or 4 mid-large beets
- 1-2 cups parsley leaves, torn from stems
- 1/2 orange, juiced
- 1/2 lemon, juiced
- 2-3 tbsp olive oil
- Salt and pepper
Peel the beets and shred them in the food processor. If you don’t have a food processor, use a box shredder or cut them into thin matchsticks.
Whisk together the citrus juices, olive oil and salt and pepper. Toss the beets and parsley with the vinaigrette.
Makes 4-5 cups.