Serves Six:

Ingredients for Salad:

2 TBSP sugar

1 tsp salt

1/4 c. sherry vinegar

3 medium beets, peeled and sliced into thick matchsticks

3 medium parsnips, peeled and cut crosswise into thin rounds

1 apple, cored and thinly sliced

handful of baby kale leaves

Ingredients for Sherry Vinaigrette:

1 TBSP sherry vinegar

1/4 tsp. sugar

1 tsp. mustard

salt and fresh ground black pepper

4 TBSP extra virgin olive oil

1 shallot, minced


In a large bowl, dissolve the sugar and salt in the sherry vinegar and 1/4 cup of water. Add beets and toss to coat. Set aside for an hour to create a quick pickle. Drain beets and blot dry on paper towels.

On a pretty serving plate, stack the beets, parsnips, apples, and kale in alternating layers to make a good-looking heap.


In a small bowl, whisk together the sherry vinegar, sugar, mustard, and salt and pepper to taste, whisking until the sugar is dissolved. Whisk in the oil until emulsified. Add the shallot to the dressing.

Drizzle the salad with the vinaigrette just before serving.

Recipe from: ’66 Square Feet’