Date: Mon, 1 Sep 1997 22:54:39 -0400 (EDT)
This recipe is from one of my favorite cookbook authors, Martha Rose Shulman.
It's in entertaining Light.
Grated Beet Salad
juice of 2-1/2 oranges
juice of 1-1/2 lemons
2-1/2 lbs fresh beets,peeled and grated
1/3 cup chopped fresh parsley plus extra for garnish
salt and freshly ground black pepper to taste
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