Italian Parsley and Beet Salad

60 mins (prep 30)
9 ingredients
makes 6 (first course) servings
Italian parsley isn't usually valued as a salad green. But when it’s tempered by earthy, juicy raw beets and a citrus vinaigrette, the mineral-tinged flat leaves will be the talk of the table.

Categories:  quick-&-easy ,
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  • 1/4 cup fresh orange juice
  • 1 tablespoon fresh lemon juice
  • 1/4 cup extra-virgin olive oil plus more for drizzling
  • 2 1/4 pounds assorted beets with greens (such as chioggia, white, golden, and red; 1 1/2 pounds if already trimmed)
  • 1/4 small red onion
  • 1 1/4 cups italian (flat-leaf) parsley leaves (from 1 bunch), torn if desired
  • equipment: an adjustable-blade slicer
  • accompaniment: fresh ricotta or farmer cheese, or grated ricotta salata


Serving Size (180.79 g)
Servings 6
Amount per Serving
Calories 153.49 Calories from Fat 96.39
% Daily Value *
Total Fat 10.71g 98.85%
Saturated Fat 1.36g 40.84%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 5.3mg 1.33%
Total Carbohydrate 10.9g 21.81%
Dietary Fiber 5.78 g 138.8%
Sugars 5.48 g %
Protein 3.93g 47.15%
Vitamin A 0.0IU% Vitamin C 12.42mg%
Calcium 93.65mg% Iron 1.47mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
fresh orange juice, fresh lemon juice, plus, beets with, italian, an, fresh, or, accompaniment