Kim Ronzoni's Kitchen

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.


INGREDIENTS

  • 2 bunches (approx. 8 cups) curly leaf parsley, finely chopped
  • ½ (approx. ½ 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
  • ¼ cup pine nuts or chopped walnuts
  • salt and pepper to taste
  • Balsamic glaze (store bought, ready made)

DIRECTIONS

MAKES APPROX. 6-8 SERVINGS
  1. 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).
  2. 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.
  3. Chop parsley and add to a large mixing bowl. Add onion, mint leaves, olive oil and salt/pepper.Toss gently.
  4. 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.