Italian Parsley and Beet Salad

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This vibrant Italian parsley and beetroot salad is a celebration of fresh, earthy flavours and crisp textures. By using a variety of assorted beetroot, such as golden, Chioggia, and classic red, you create a stunning palette of colours that brightens any table. The citrus-based dressing, features fresh orange and lemon juice, perfectly balancing the natural sweetness of the root vegetables while softening them just enough to provide a satisfying bite.

As a versatile vegetarian dish, this salad works beautifully as a light lunch or a sophisticated side for a weekend dinner. The addition of flat-leaf parsley provides a peppery freshness that cuts through the richness of the olive oil. For a more substantial meal, serve it alongside fresh ricotta or a dusting of salty ricotta salata to create a delicious contrast between the crunchy vegetables and creamy cheese.

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Ingredients for Italian Parsley and Beet Salad

60ml fresh orange juice
1 matsked färsk citronsaft
60ml extra-virgin olive oil plus more for drizzling
1.0kg assorted beets with greens (such as Chioggia, white, golden, and red
675g if already trimmed)
1/4 small red onion
1 1/4 cups Italian (flat-leaf) parsley leaves (from 1 bunch), torn if desired
Utrustning: en skärmaskin med justerbart blad
Accompaniment: fresh ricotta or farmer cheese, or grated ricotta salata

How to make Italian Parsley and Beet Salad

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

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

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.

Thinly slice onion with slicer.

Toss beets, onion, and parsley with dressing and season with salt. Let stand, tossing occasionally, 30 minutes to soften beets and allow flavours to develop.

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

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