Active Time

　　30 min

　　Total Time

　　1 hr

　　Italian parsley isn't usually valued as a salad green. But when it’s tempered by earthy, juicy raw beets and a citrus vinaigrette, the mineral-tinged flat leaves will be the talk of the table.

　　

Ingredients

Makes 6 (first course) servings

　　1/4 cup fresh orange juice

　　1 tablespoon fresh lemon juice

　　1/4 cup extra-virgin olive oil plus more for drizzling

　　2 1/4 pounds assorted beets with greens (such as Chioggia, white, golden, and red; 1 1/2 pounds if already trimmed)

　　1/4 small red onion

　　1 1/4 cups Italian (flat-leaf) parsley leaves (from 1 bunch), torn if desired

　　Equipment: an adjustable-blade slicer

　　Accompaniment: fresh ricotta or farmer cheese, or grated ricotta salata

　　

Step 1

Whisk together juices, oil, and 1/2 teaspoon each of salt and pepper in a large bowl.

　　

Step 2

Trim beets, leaving 1 inch of stems attached, then peel.

　　

Step 3

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.

　　

Step 4

Thinly slice onion with slicer.

　　

Step 5

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.

　　

Step 6

Toss again and season with salt and pepper before serving drizzled with additional oil.