Beet Salad with Red Onions & Parsley

Beet salad with no fruit or nuts or cheese; is that even possible, never mind legal? Apparently!  Without those things this is a light accompaniment to other things rather than the star of the show. However, it does that well, being light, refreshing and simple to do. 

Our beets seem to have survived the early summer difficulties in the garden and there are now quite a few looking very good. I'll be looking for more things to do with them.

4 to 6 servings

1 hour to cook the beets
20 minutes to make the salad

Cook the Beets:
450 grams (1 pound) beets

Wash the beets and put them in a pot with plenty of water to cover them. Bring to a boil, and boil gently, covered, for 40 minutes to an hour, until tender. Drain and let cool. This can be done a day ahead.

Make the Dressing:
the juice of 1/2 large lemon
2 teaspoons Dijon mustard
salt & freshly ground black pepper to taste
3 tablespoons sunflower seed oil OR olive oil

Put everything in a small bowl or jam jar and whisk or shake until well blended.

Make the Salad:
1 medium large red onion
2/3 cup finely chopped parsley
2/3 cup finely chopped celery leaves

Peel and chop the onion, fairly finely. Salt it and leave it in a strainer to drain as you prepare the rest of the salad.

Peel and dice the cooked, cooled beets. Put them in a salad bowl. Wash, dry and chop the parsley and celery leaves. Add them. Rinse the onions and drain them well, and add them to the salad.

Toss the salad with the dressing.




Last year at this time I made Vegetable-Laden Grilled Cheese. 

Posted in: Ontario Food