Wednesday, July 15, 2009
Ingredients
3 Red beets
3 Yellow or orange beets
Olive oil
1 Tbs Italian parsley, roughly chopped
Wash and trim beets then place in a pot of boiling water. Cook until a knife blade can easily be inserted in the center of each beet. Drain. Allow to cool until skin can be easily rubbed off. This is a messy process so be sure to do this over the sink or a bowl. Rinse beets to make sure there is no residual skin on them. Slice each beet then arrange on a platter. Drizzle with a couple of tablespoons of olive oil then sprinkle with parsley.
