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Salad
4 servings
30 minutes
60 minutes
Chef Joan Nathan
1 pound organic beets (or substitute Melissa's Peeled Baby Red Beets)
1/3 cup lemon juice
1 tablespoons vegetable oil
2 cloves organic garlic, minced
Salt and fresh ground black pepper
2 tablespoons organic parsley, minced
Leaving the beets whole and unpeeled, with one inch of stem and the root attached, scrub them thoroughly and boil them gently in water to cover until just tender, from 30-60 minutes depending on size.
Drain, peel and cut the beets into strips.
Blend the oil and lemon juice, add the beets, parsley, and garlic; stir gently.
Season with salt and pepper; chill well and serve.
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