Beet Salad with Parsley
Bring a large pot of water to a roiling boil.
Add 1 bunch of beets that have been scrubbed clean.
Boil beets until fork tender (this can take anywhere from 20-40 minutes depending on how large or small your beets are).
Then drain and let cool, immerse in a boil of ice water to cool beets more quickly.
Once beets are cool you can easily peel off the skins with your hands.
Slice and toss with about 1/4 teaspoon sea salt, 2 teaspoons extra virgin olive oil, and 2 teaspoons balsamic vinegar.
Garnish with freshly chopped parsley.
By Carol Anne Wasserman