Herbaceous beet salad with vibrant Italian parsley.
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Nutrition per Serving
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
- 1In a spacious bowl, combine the juices, oil, and half a teaspoon of salt and pepper. Use a whisk to blend the ingredients together thoroughly.
- 2Begin by trimming the beets, ensuring to leave about 1 inch of stems attached. Proceed to peel the beets carefully.
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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