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

Beetroot and Parsnip Salad

yields 6 servings

Ingredients

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

Instructions

  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.