You Just Can’t Beet This

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

• 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.