Beets Every Which Way: Beet Salad

red beets tossed in parsley

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.

Ingredients:

  • 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.

 

 

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