Best 4 Italian Parsley And Beet Salad Recipes

Indulge in a symphony of flavors with our Italian Parsley and Beet Salad, a delightful dish that tantalizes your taste buds with its vibrant colors and refreshing taste. This salad is not only a feast for the eyes but also a powerhouse of nutrients, boasting an array of vitamins and minerals.

Unleash your culinary creativity with our carefully crafted recipes, each offering a unique twist on this classic salad. From the zesty Lemon Parsley Dressing to the tangy Mustard Vinaigrette, these dressings elevate the flavors of the parsley and beets to new heights. For a touch of elegance, try our Creamy Goat Cheese Dressing, which adds a luscious creaminess to the salad.

For those who prefer a vegan option, our Balsamic Dressing is the perfect choice, providing a rich and flavorful alternative. And for a touch of smokiness, our Roasted Beet and Arugula Salad with Smoked Dressing is sure to impress.

No matter your taste preferences, our Italian Parsley and Beet Salad has something for everyone. Gather your ingredients, choose your favorite dressing, and embark on a culinary journey that will leave you craving more.

Here are our top 4 tried and tested recipes!

ITALIAN PARSLEY AND BEET SALAD

Italian Parsley and Beet Salad image

Provided by Kay Chun

Categories Cheese Onion Appetizer Side Vegetarian Quick & Easy Beet Healthy Parsley Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 (first course) servings

Number Of Ingredients 8

Ingredients

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

Steps:

Whisk together juices, oil, and 1/2 teaspoon 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 flavors to develop.
Toss again and season with salt and pepper before serving drizzled with additional oil.

BEET AND PARSLEY SALAD

Beet and Parsley Salad image

Active time: 25 min Start to finish: 25 min

Time 25m

Number Of Ingredients 8

Ingredients

2 medium beets without greens
1 cup packed fresh flat-leaf parsley leaves
1/4 teaspoon salt, or to taste
1/4 teaspoon sugar, or to taste
1/8 teaspoon black pepper
2 teaspoons extra-virgin olive oil
2 teaspoons balsamic vinegar
a Japanese Benriner* or other adjustable-blade slicer

Steps:

Trim and peel raw beets, then cut into very thin slices (1/16 inch thick) with slicer. Make small stacks of slices and cut each stack with a sharp knife into very thin strips (1/16 inch thick).
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.
*Available at Asian markets, some cookware shops, and Uwajimaya (800-889-8801).

BEET AND BARLEY SALAD WITH DATE-CITRUS VINAIGRETTE

Beet and Barley Salad With Date-Citrus Vinaigrette image

Have fun with this early fall salad, meant for Rosh Hashana but festive throughout the season. Bitter and tart greens, like arugula, crunchy romaine and celery, pair well with shallots or red onion, dates, dried figs, a handful of multicolored olives and crisp, refreshing cucumbers. About a cup of cooked barley adds chew, but you could use lentils or chickpeas instead for more protein. If you can find them, heirloom varieties of barley add wonderful nutty complexity. Beets - used in ancient times more for the leaves than the roots - currants and green grapes lend color and sweetness, as well as a pomegranate, the symbol of fruitfulness by virtue of its many seeds. All these foods are symbolic of fertility, abundance, and prosperity in the New Year.

Provided by Joan Nathan

Categories salads and dressings, appetizer, main course, side dish

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 18

Ingredients

2 medium beets, scrubbed
1/2 cup pearl barley
Coarse kosher salt
1 lemon
1 garlic clove, minced
2 teaspoons date honey (also labeled date syrup)
Freshly ground black pepper
5 tablespoons extra-virgin olive oil
4 handfuls of mixed slightly bitter lettuce, like chicory, arugula, romaine, Swiss chard or beet leaves, roughly torn
1 cup fresh mixed herbs, like mint, thyme, oregano, parsley, hyssop, lovage and cilantro
2 celery stalks, cut down the center and diced in 1/2-inch pieces
1 to 2 Persian cucumbers, scrubbed and cut into 1-inch dice
2 large shallots or 1/2 red onion, diced in 1/2-inch pieces (see Tip)
5 dried figs or 4 fresh figs, quartered
1 cup white or red grapes, or a combination, halved
1 cup mixed pitted olives, halved
1/2 cup pomegranate seeds
1/2 cup crumbled feta

Steps:

Heat oven to 350 degrees. Wrap the beets individually in foil. Bake until tender when pierced with a fork, 1 to 1 1/2 hours. When cool enough to handle, peel the beets and cut into bite-size pieces.
While the beets are roasting, make the barley: Bring a small saucepan of water to a boil. Add the barley and 1/2 teaspoon salt, and simmer uncovered for about 20 minutes, or until al dente.
While the barley is cooking, make the salad dressing: Squeeze the juice from the lemon (about 2 tablespoons) into a small bowl. Add the garlic and date honey, and season to taste with salt and pepper. Stir in the olive oil and set aside.
When the barley is cooked, drain, rinse and drain again. Taste, adding more salt, if necessary, and let cool completely.
When ready to serve, use your hands to gently mix the lettuce and herbs in a large salad bowl and scatter on the barley, beets, celery, cucumbers, shallots, figs and grapes. Top with the olives, pomegranate seeds and feta, and sprinkle on the dressing. Mix at the table and serve immediately.

POTATO AND BEET SALAD

Potato and Beet Salad image

Every Easter my Mom would make this potato salad. This is not exactly hers but my version. Don't wait for Easter make it for your next picnic! Do use new potatoes if you like them firm but I myself like my potatoes soft so I find myself using russets, and if you don't want a precise cut salad with firm potatoes use russet. I find myself rough cutting the russets potatoes because they do fall apart and add to the creaminess of the dressing. FYI-You can toss the cubed, cooked, still warm, potatoes with the vinegar or beet juice and let set till cool even up to over night. Then add remaining ingredients.

Provided by Rita1652

Categories Onions

Time 45m

Yield 20 serving(s)

Number Of Ingredients 14

Ingredients

1/3 cup white vinegar (or use the juice from the pickled beets for more vibrant color)
1 teaspoon salt
1/2-1 teaspoon pepper
1/2 teaspoon fresh horseradish
2 tablespoons fresh parsley
1 cup mayonnaise (adding more after tossing with salad ingredients for more creaminess if desired)
5 lbs new potatoes, boiled, peeled and cubed
1 (15 ounce) jar pickled beets, drained and diced
1 red onion, diced fine
1 small green pepper, diced fine
1 stalk celery, diced fine
6 eggs, boiled and diced
1 hard-boiled egg, sliced
paprika (smoked is really good)

Steps:

Mix all salad dressing ingredients in a large bowl.
Toss remaining ingredients into the large bowl with dressing, toss to coat.
Chill for at least 1 hour overnight is best.
Top with sliced egg and sprinkle paprika.

Tips:

Selecting fresh ingredients is key to a flavorful salad. Look for vibrant, brightly colored beets and parsley with crisp leaves.
To easily peel beets, roast them whole in the oven or wrap them in foil and bake until tender. Once cool enough to handle, the skins will slip right off.
If you don't have a mandoline, thinly slice the beets and parsley with a sharp knife.
To make the vinaigrette, whisk all ingredients in a small bowl until well combined. Taste and adjust seasonings as needed.
Arrange the beet and parsley slices on a serving platter and drizzle with the vinaigrette. Top with crumbled goat cheese and toasted walnuts.

Conclusion:

This Italian parsley and beet salad is a delicious and refreshing side dish that is perfect for any occasion. The combination of sweet beets, tangy parsley, and creamy goat cheese is sure to please everyone at your table.