Yield: 1 Servings
|2½ \N||Oranges ; juice of|
|1½ \N||Lemons ; juice of|
|2½ pounds||Fresh beets;peeled and grated|
|⅓ cup||Chopped fresh parsley plus extra for garnish|
|\N \N||Salt and freshly ground black pepper to taste|
|\N \N||Lettuce leaves|
This recipe is from one of my favorite cookbook authors, Martha Rose Shulman. It's in entertaining Light. Although I haven't tried this one as yet, it sounds pretty good.
Combine juices and toss with beets and parsley. Add salt and pepper. Serve at once or chill until ready to serve. to serve line salad bowls with lettuce leaves and top with beet mixture. sprinkle with additional parsley.
This salad can be made ahead of time, but hold the parsley until shortly before serving. Serves 8. Posted to fatfree digest V97 #197 by JBennicoff@... on Sep 1, 1997