Beet and Parsley Salad

1. 1

   Trim and peel raw beets, then cut into very thin slices (1/16 inch thick) with slicer.

2. 2

   Make small stacks of slices and cut each stack with a sharp knife into very thin strips (1/16 inch thick).

3. 3

   Toss beets with parsley, salt, sugar, and pepper in a serving bowl until sugar is dissolved.

4. 4

   Add oil and toss to coat.

5. 5

   Sprinkle vinegar on salad and toss again.

6. 6

   Serve immediately.

7. 7

   *Available at Asian markets, some cookware shops, and Uwajimaya (800-889-8801).

* Per serving · 4 servings · Values may vary.

No additional tips available.