2 medium beets without greens
1 Cup flat leaf parsley leaves
salt, or to taste
sugar, or to taste
black pepper, to taste
extra-virgin olive oil
Peel beets and julienne (1/16 inch). 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.