Pink Parsley Salad With Beets And Broccoli Recipes

ITALIAN PARSLEY AND BEET SALAD

Steps:

• Whisk together juices, oil, and 1/2 teaspoon each of salt and pepper in a large bowl.
• Trim beets, leaving 1 inch of stems attached, then peel.
• Using stems as a handle, slice beets paper-thin (less than 1/8 inch thick) with slicer (wear protective gloves to avoid staining hands), then cut slices into very thin matchsticks.
• Thinly slice onion with slicer.
• Toss beets, onion, and parsley with dressing and season with salt. Let stand, tossing occasionally, 30 minutes to soften beets and allow flavors to develop.
• Toss again and season with salt and pepper before serving drizzled with additional oil.

PRE-SUMMER GREEK SALAD WITH SHAVED BROCCOLI AND PEPPERS OR BEETS

Steps:

• Place onion in a bowl and cover with cold water. Soak while you prepare the broccoli (or for at least 5 minutes), then drain and rinse with cold water. Drain on paper towels.
• Meanwhile, cut broccoli stems away from the crowns and peel. Cut in half and lay on the flat side on your cutting surface. Using a vegetable peeler, shave thin ribbons off the stalks. Place in a bowl. Cut crowns in half and lay flat on your cutting board. Using a chef's knife, shave off the flower buds and slice paper thin where the stems and florets are attached. Add to the bowl with the stems. Add onion and red pepper or beets. Season to taste with salt and pepper. Add herbs and feta.
• Whisk together lemon juice, vinegar and olive oil. Add to vegetables and toss together. Serve at once or leave to marinate for about 15 minutes before tossing again and serving.

BALSAMIC BEET AND PARSLEY SALAD

Steps:

• Heat oven to 350°F.
• Wrap beets individually in foil; place on rimmed baking sheet.
• Bake 1 hour or until tender. Cool completely.
• Peel beets, using knife or back of spoon. Cut beets into 3/4-inch pieces; place in medium bowl.
• Add remaining ingredients; mix lightly.

PAPA'S FAVORITE BEET SALAD

Steps:

• Place beets into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender when pierced with a fork, about 1 hour. Drain and cool until beets can be easily handled. Peel beets, cut into cubes, and place in a bowl; refrigerate until chilled, about 15 minutes.
• Whisk lemon juice, olive oil, balsamic vinegar, mustard, salt, pepper, and garlic salt together in a large bowl until smooth. Add beets, tomatoes, onion, avocado, and feta cheese; toss. Top salad with spinach and toss.

PARSLEY SALAD

Steps:

• In a mixing bowl, toss together parsley, onions, garlic, olives and tomatoes.
• In a separate small bowl or cup, mix together lemon juice, balsamic vinegar, sugar, salt and pepper; drizzle over the salad.
• Place in a serving bowl and place egg slices on top.

BEET AND PARSLEY SALAD

Steps:

• 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).
• 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.
• *Available at Asian markets, some cookware shops, and Uwajimaya (800-889-8801).

EASTER EGG SALAD WITH BEETS

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add beets, cover, and steam until tender, about 10 minutes. Let cool; trim, peel, and dice beets. Transfer into a bowl.
• Place eggs, apple, walnuts, mayonnaise, parsley, and salt into bowl with beets; toss to combine. Spread salad onto bread slices to serve.

PINK PARSLEY SALAD WITH BEETS AND BROCCOLI

Steps:

• chop or use food processor to finely dice broccoli to about the size of rice.
• use shredder attachment or hand grater to shred carrots and beets.
• chop parsley fine.
• slice dates and grapes about the size of sliced olives.
• sautee almonds in dry pan over med-high heat, stirring frequently until lightly brown and fragrant, about 5 minutes.
• add last 6 ingredients to a small bowl and whisk until well blended, add a pinch of salt to taste and plenty of fresh ground pepper.
• combine everything in large bowl and let sit about 10 minutes to incorporate flavors.