1 Cup flat leaf parsley leaves
salt, or to taste
sugar, or to taste
black pepper, to taste
extra-virgin olive oil
balsamic vinegar
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.
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