I love pickled beets so much that I rarely prepare them any other way. That just means that when I do eat them in another preparation, it’s gotta be excellent.
Like this little salad.
- 2 c. cooked beets, peeled, and shredded or quartered
- 1-2 bunches of fresh parsley
- 3 Tbs oil oil
- 2 Tbs fresh lemon juice
- 1 tsp sugar (optional)
- 1/2 tsp salt
Whisk together olive oil, lemon juice, sugar, and salt. Dress parsley with dressing. Gently fold in beets. Season with cracked pepper if you like.