Active time: 25 min Start to finish: 25 min
Cooks' note:
Ā·Beets can be cut and parsley leaves removed from stems 8 hours ahead and chilled, separately, wrapped in dampened paper towels in a sealed plastic bag.
Recipe information
Total Time
25 minutes
Ingredients
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
Preparation
Step 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).
Step 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.
Step 3
*Available at Asian markets, some cookware shops, and Uwajimaya (800-889-8801).
Nutrition Per Serving
Each serving contains about 63 calories and 3 grams fat.
#### Nutritional analysis provided by Gourmet
