Italian Parsley and Beet Salad

Course Appetizers Total Time 1h

Ingredients in this Recipe

1 1/4 cups Italian (flat leaf) parsley leaves (from 1 bunch), torn if desired
1 tablespoon fresh lemon juice
1/4 cup extra virgin olive oil plus more for drizzling
1/4 cup fresh orange juice
1/4 small red onion
2 1/4 pounds assorted beets with greens (such as Chioggia, white, golden, and red; 1 1/2 pounds if already trimmed)
Accompaniment: fresh ricotta or farmer cheese, or grated ricotta salata

See Full Recipe at Epicurious