This colorful, filling salad is easy to make and stores well.
What You'll Need
- Large pot
- Medium bowl
- Measuring spoons
- Cutting board
- Chef knife
- Large spoon
Place unpeeled beets in a pot and add enough water to cover them.
Bring to a boil. Reduce heat and simmer until tender, 20 to 30 minutes. Remove and let cool slightly.
Rub off peels using two paper towels. Cut beets into medium cubes and place in a bowl.
Add lemon juice, olive oil, salt and black pepper. Stir gently.
Cover and refrigerate for 30 minutes to meld flavors.
Sprinkle with parsley just before serving.
To microwave beets: Pierce each several times with a small knife. Place them in a bowl. Drizzle with 1 tablespoon water. Cover with a plate and cook beets on high until they are tender. Check small beets after 5 minutes and large ones after 10 minutes.