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Grated Beet Salad

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CATEGORY CUISINE TAG YIELD
1 Servings

INGREDIENTS

2 1/2 Oranges ; juice of
1 1/2 Lemons ; juice of
2 1/2 lb Fresh beets;peeled and grated
1/3 c Chopped fresh parsley plus extra for garnish
Salt and freshly ground black pepper to taste
Lettuce leaves

INSTRUCTIONS

This recipe is from one of my favorite cookbook authors, Martha Rose
Shulman. It's in entertaining Light. Although I haven't tried this one as
yet, it sounds pretty good.
Combine juices and toss with beets and parsley. Add salt and pepper. Serve
at once or chill until ready to serve. to serve line salad bowls with
lettuce leaves and top with beet mixture. sprinkle with additional parsley.
This salad can be made ahead of time, but hold the parsley until shortly
before serving. Serves 8. Posted to fatfree digest V97 #197 by
JBennicoff@aol.com on Sep 1, 1997

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