Beet and Parsley Salad Recipe

Beet and Parsley Salad Recipe

  • 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
  • Special equipment: a Japanese Benriner or other adjustable-blade slicer
  1. 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).
  2. 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.
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