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Beetroot and Parsnip Salad

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Ingredients

For the salad

2 Tbs. sugar
1 tsp. salt
¼ cup sherry vinegar
3 medium beets, peeled and sliced into thick matchsticks
3 medium parsnips, peeled and cut crosswise into thin rounds
1 farmers’ market apple, cored and very thinly sliced
A handful of baby kale leaves, or large leaves, torn up

For the Sherry Vinaigrette

1 Tbs. sherry vinegar
¼ tsp. sugar
1 tsp. mustard
Salt and freshly ground black pepper
4 Tbs. California Olive Ranch extra virgin olive oil
1 shallot, minced

Instructions

Make salad: In a large bowl, dissolve sugar and salt in sherry vinegar and ¼ cup water. Add beets and toss to coat. Set aside for an hour to create a quick pickle. Drain beets and blot them dry on paper towels.
On a serving plate, stack beets, parsnips, apples, and kale in alternating layers to make a good-looking heap.
Make vinaigrette: In a small bowl, whisk together sherry vinegar, sugar, mustard, and salt and pepper to taste, whisking until sugar is dissolved. Whisk in oil until emulsified. Add shallot to the dressing.
Drizzle the salad with the vinaigrette just before serving.

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