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Beet and Parsley Herb Salad

Beet and Parsley Herb Salad

Herbaceous beet salad with vibrant Italian parsley.

40 minuteseasy4-8 servingsitalian

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Nutrition per Serving

Calories
150
Protein
3g
Carbs
18g
Fat
9g

Ingredients

Estimated total cost: €5.99 · €1.00/serving

  • 1/4 cup of the finest extra-virgin olive oil, with additional for a delicate drizzle (choose a robust olive oil for enhanced flavor)Est. price €0.50–€1.20
  • 1/4 of a petite crimson shallot (finely mince for a subtle onion essence)Est. price €0.04–€0.06
  • 1 tablespoon freshly squeezed lemon elixir (use a citrus reamer for optimal extraction)Est. price €0.15–€0.30
  • 1/4 cup freshly squeezed orange nectar (strain out any pulp for a smoother dressing)Est. price €0.20–€0.45
  • 2 1/4 pounds of assorted beets with verdant greens (such as Chioggia, white, golden, and ruby red; use 1 1/2 pounds if already trimmed) (roast beets whole for easy peeling)Est. price €4.50–€7.00
  • 1 1/4 cups of fragrant Italian (flat-leaf) parsley foliage (harvested from 1 bunch), tear for added texture if desired (lightly chop parsley for a more uniform salad)Est. price €0.60–€1.25

Steps

  1. 1

    In a spacious bowl, combine the juices, oil, and half a teaspoon of salt and pepper. Use a whisk to blend the ingredients together thoroughly.

  2. 2

    Begin by trimming the beets, ensuring to leave about 1 inch of stems attached. Proceed to peel the beets carefully.

  3. 3

    Hold the beet stems for stability and carefully slice the beets into very thin pieces, less than 1/8 inch thick, using a slicer. To prevent staining your hands, wear protective gloves during this process. Next, take the sliced beets and cut them into extremely thin matchsticks.

Full steps, exact amounts, and Cook Mode are available after sign-in.

  • Cultural note

    Beet and Parsley Herb Salad is a popular dish in Mediterranean cuisine, known for its vibrant colors and fresh flavors. Beets have been used in culinary traditions for centuries and parsley is a common herb in many world cuisines.

  • Seasonal note

    Beets are typically in season from late summer to fall, while parsley is available year-round. This salad is best enjoyed during the cooler months when beets are at their peak freshness.

  • Health note

    This Beet and Parsley Herb Salad is a nutritious choice, providing a good source of vitamins A, C, and K. It is low in calories, high in fiber, and offers a good balance of carbohydrates, fats, and proteins.

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People also ask

Can I prep "Beet and Parsley Herb Salad" ahead of time?+

Yes. Prep your ingredients and store them separately. For best texture, cook right before serving and finish with fresh herbs or a squeeze of citrus.

How do I store leftovers of "Beet and Parsley Herb Salad"?+

Cool fully, then refrigerate in an airtight container. Reheat gently and add a splash of water, broth, or sauce if it looks dry.

What are easy substitutions for "Beet and Parsley Herb Salad"?+

Swap proteins and vegetables based on what you have, and adjust seasoning gradually. Keep the same cooking method and aim for similar cut sizes.

How do I make "Beet and Parsley Herb Salad" more flavorful without changing the recipe?+

Season in layers: salt early, toast spices briefly, and finish with an acid (lemon/vinegar) plus a fresh topping (herbs, yogurt, chili oil).

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