Bernadette’s Beet & Parsley Salad

Crisp and cleansing. Simple and beautiful.


I got this recipe from my French aunt (or really my aunt-in-law, who is no longer married to my uncle, but of course I still consider her aunt!). She whipped this salad together after we toured the Paris marche down the street from her apartment. I was so impressed with the freshness and simplicity of this dish, that I continue to prepare it anytime I can, more than 15 years later. By the way, parsley and beets are both extremely cleansing, and both full of vitamins and minerals. Plus, beets turn your teeth pink – so fun for kids. 🙂


3 fresh small to medium beets
1 bunch of parsley
juice of 1/2 to one lemon
olive oil
salt and pepper to taste


Clean and trim the beets. Place in a pot with a tablespoon of vinegar (to keep the deep color of the beets) and bring to a boil. Cook for 45 minutes to an hour, or until tender.

Meanwhile rinse and chop the parsley.

When the beets are ready, run them under cold water to stop them from cooking anymore. When cool enough to the touch, chop into a medium dice.  Watch out, your cutting board (and your fingers) will turn bright red!

Toss the beets and parsley with just a squeeze of lemon and a dash of olive oil. Add salt and pepper. Taste and adjust the seasoning.





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