Ingredients
2
medium beets without greens
1
cup packed fresh flat-leaf parsley leaves
1/4
tsp salt, or to taste
1/4
tsp sugar, or to taste
2
tsp extra-virgin olive oil
Special equipment: a Japanese Benriner* or other adjustable-blade slicer
Directions
1.
Trim and peel raw beets, then cut into very thin slices (1/16 inch thick) with slicer. Make small stacks of slices and cut each stack with a sharp knife into very thin strips (1/16 inch thick).
2.
Toss beets with parsley, salt, sugar, and pepper in a serving bowl until sugar is dissolved. Add oil and toss to coat. Sprinkle vinegar on salad and toss again. Serve immediately.
4.
Beets can be cut and parsley leaves removed from stems 8 hours ahead and chilled, separately, wrapped in dampened paper towels in a sealed plastic bag.
5.
*Available at Asian markets, some cookware shops, and Uwajimaya (800-889-8801).
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