Parsley Beet Salad
A popular dish at parties that has become my most requested recipe. A rustic, flavourful salad that combines the earthiness of beets, tartness of goat cheese and freshness of parsley and mint with a touch of balsamic sweetness. It can be enjoyed as a great vegetarian/gluten- free starter or main course, as it is a complete protein meal.
- 2 bunches (approx. 8 cups) curly leaf parsley, finely chopped
- 1/2 (approx. 1/2 cup) medium red onion, finely chopped
- 1 sm. bunch fresh mint leaves, finely chopped
- 1 tbsp. + 1/3 cup extra virgin olive oil
- 1 500 g pkg. organic, cooked and ready to use beets, diced small
- 3 tbsp. dark balsamic vinegar
- 1 130 g pkg. plain goat cheese, crumbled
- 1/4 cup pine nuts or chopped walnuts
- salt and pepper to taste
- Balsamic glaze (store bought, ready made)
DIRECTIONS MAKES APPROX. 6-8 SERVINGS
- Trim and remove as much stems from the parsley as possible. Cut into thirds and wash thoroughly and drain well (I like to use a salad spinner).
- Drain beets from package and dice. Heat 1 tbsp. olive oil in a fry pan over med-high heat. Add beets and cook for 5 min., toss frequently. Add balsamic vinegar to beets, reduce heat to medium and cook an additional 15 min. Remove pan from stove, allow beets to cool.
- Chop parsley and add to a large mixing bowl. Add onion, mint leaves, olive oil and salt/pepper.Toss gently.
- Arrange parsley mixture on a large platter or bowl. Top with beets, goat cheese and nuts. Prior to serving, drizzle balsamic glaze lightly over the top in a zig zag pattern. Keeps well refrigerated for 2-3 days.