Grated beet salad

1 Servings

Ingredients

Quantity Ingredient
2½ Oranges ; juice of
1½ Lemons ; juice of
2½ pounds Fresh beets;peeled and grated
⅓ cup Chopped fresh parsley plus extra for garnish
Salt and freshly ground black pepper to taste
Lettuce leaves

Directions

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

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