Ingredients

1/4 cup fresh orange juice

1 tablespoon fresh lemon juice

1/4 cup extra-virgin olive oil plus more for drizzling

2 1/4 pounds assorted beets with greens (such as Chioggia, white, golden, and red; 1 1/2 pounds if already trimmed)

1/4 small red onion

1 1/4 cups Italian (flat-leaf) parsley leaves (from 1 bunch), torn if desired

• Equipment: an adjustable-blade slicer

• Accompaniment: fresh ricotta or farmer cheese, or grated ricotta salata

Description

Italian Parsley Isn't Usually Valued As A Salad Green. But When It?s Tempered By Earthy, Juicy Raw Beets And A Citrus Vinaigrette, The...

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