Recipe courtesy of Robert Irvine

Beet Root Salad

  • Level: Easy
  • Total: 1 hr 5 min
  • Prep: 5 min
  • Inactive: 1 hr
  • Yield: 6 servings
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Ingredients

3 cups canned sliced beets, drained

1 red onion, sliced julienne

1/4 cup chopped fresh parsley leaves

1/4 cup red wine vinegar

1/4 salad or grapeseed oil

Salt and pepper

Directions

  1. Place all ingredients in salad bowl. Toss gently, season with salt and pepper, cover and refrigerate for 1 hour. Serve in a family style bowl.

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