Beetroot and Parsnip Salad

Recipe courtesy of 66 Square Feet  (Stewart, Tabori & Chang, 2013), by Marie Viljoen



For the salad

  • 2 Tbs. sugar
  • 1 tsp. salt
  • ¼ cup sherry vinegar
  • 3 medium beets, peeled and sliced into thick matchsticks
  • 3 medium parsnips, peeled and cut crosswise into thin rounds
  • 1 farmers’ market apple, cored and very thinly sliced
  • A handful of baby kale leaves, or large leaves, torn up

For the Sherry Vinaigrette

  • 1 Tbs. sherry vinegar
  • ¼ tsp. sugar
  • 1 tsp. mustard
  • Salt and freshly ground black pepper
  • 4 Tbs. California Olive Ranch extra virgin olive oil
  • 1 shallot, minced


  1. Make salad: In a large bowl, dissolve sugar and salt in sherry vinegar and ¼ cup water. Add beets and toss to coat. Set aside for an hour to create a quick pickle. Drain beets and blot them dry on paper towels.
  2. On a serving plate, stack beets, parsnips, apples, and kale in alter­nating layers to make a good-looking heap.
  3. Make vinaigrette: In a small bowl, whisk together sherry vinegar, sugar, mustard, and salt and pepper to taste, whisking until sugar is dis­solved. Whisk in oil until emulsified. Add shallot to the dressing.
  4. Drizzle the salad with the vinaigrette just before serving.


Share on FacebookPin on PinterestTweet about this on TwitterShare on Google+Share on RedditShare on LinkedIn