Active Time

　　25 minutes

　　Total Time

　　25 minutes

　　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

　　

Special Equipment

a Japanese Benriner* or other adjustable-blade slicer

　　

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

　　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.