A dear reader requested a beet salad so I created this recipe for beetroot parsley salad. It’s an easy, delicious and balanced way to eat beetroot. While I prefer to eat cooked beets, whether boiled or roasted, you could definitely make this Mediterranean-inspired beet recipe with raw beets as well. The parsley topping is actually one of my favorite ways to eat parsley: drenched in extra virgin olive oil, a sprinkling of salt and a smidgen of crushed garlic. I added some toasted pumpkin seeds for their nutty flavor and crunch. These could easily be replaced by pine nuts, almonds, sunflower seeds, pistachios or any nut or seed that you have on hand and like best.
It’s easy as that, which makes this carpaccio-style vegan Mediterranean beetroot parsley salad a great healthy appetizer to serve when you’re entertaining friends at home. It can be made a few hours ahead and served when needed. If you’d like to make it a heartier salad, layer a bed of rocket leaves or mixed greens first before layering the beets, etc. I’d love to know what you think and how you make it your own – leave me a comment below or on Facebook or Instagram!
- 1 medium beetroot, boiled, roasted or raw
- ½ cup or approx 15g parsley, de-stemmed and finely chopped
- 1-2 cloves of garlic, crushed or grated
- 2 tbsp extra virgin olive oil
- 1 tsp lemon juice
- ½ tsp crushed red pepper (optional)
- ¼ tsp salt or to taste
- 2 tbsp toasted pumpkin seeds (pistachios, pine nuts or sunflower seeds would work too)
- Slice the beetroot into rounds. Layer the beetroot rounds in a serving plate.
- In a small bowl, combine the parsley, crushed garlic, extra virgin olive oil, lemon juice, red pepper, salt.
- Top the beetroot slices with this mixture. Finish with toasted pumpkin seeds.
- Serve alone or with slices of crusty bread. You can also add a layer of arugula under the beetroot if you want to make it more of a salad.