 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 1 |
|
Active time: 25 min Start to finish: 25 min 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 |
Directions:
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).
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.
3. *Available at Asian markets, some cookware shops, and Uwajimaya (800-889-8801).
4. Cooks' note: ·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.
5. Each serving contains about 63 calories and 3 grams fat. Nutritional analysis provided by Gourmet
|
|