Beet and Parsley Salad

• 2 medium beets without greens
• 1 cup packed fresh flat-leaf parsley leaves
• 1/4 teaspoon salt, or to taste
• 1/4 teaspoon sugar, or to taste
• 1/8 teaspoon black pepper
• 2 teaspoons extra-virgin olive oil
• 2 teaspoons balsamic vinegar
• Special equipment: a Japanese Benriner* or other adjustable-blade slicer

1. Trim and peel raw beets, then cut into very thin slices (1/16 inch thick) with slicer.
2. Make small stacks of slices and cut each stack with a sharp knife into very thin strips (1/16 inch thick).
3. Toss beets with parsley, salt, sugar, and pepper in a serving bowl until sugar is dissolved.
4. Add oil and toss to coat.
5. Sprinkle vinegar on salad and toss again.
6. Serve immediately.
7. *Available at Asian markets, some cookware shops, and Uwajimaya (800-889-8801).

parsley, salt, sugar, black pepper, extravirgin olive oil, balsamic vinegar

Taken from www.epicurious.com/recipes/food/views/beet-and-parsley-salad-108399 (may not work)