Fresh Beet Salad
This recipe makes a great appetizer regardless of the season—but the sweet, baby, summertime beets make it best.
- 1 bunch fresh beets
- J. Leblanc Walnut Oil Vinaigrette (our Master Recipe for Real French Vinaigrette)
- 1/4 cup chopped flat Italian parsley stemmed and finely chopped
- wild greens mix
Cook and peel fresh beets (see any standard cookbook like The Joy of Cooking for instructions).
Julienne beets (be careful about stains!).
Toss beets and parsley in small amount of vinaigrette and set aside.
Toss salad with walnut oil vinaigrette and divide onto serving plates. Add beet/parsley mix.
Garnish with fresh black or white pepper.