Recipe - Grated Beet Salad

2 One half Oranges ; juice of
1 One half Lemons ; juice of
2 One half pound Fresh beets;peeled and
grated
1/3 cup Chopped fresh parsley plus
extra for garnish
Salt and freshly ground
black pepper to taste
Lettuce leaves

This recipe is from one of my favorite cookbook authors, Martha Rose
Shulman. It's in entertaining Light. Although I haven't tried this one as
yet, it sounds pretty good.

Combine juices and toss with beets and parsley. Add salt and pepper. Serve
at once or chill until ready to serve. to serve line salad bowls with
lettuce leaves and top with beet mixture. sprinkle with additional parsley.
This salad can be made ahead of time, but hold the parsley until shortly
before serving. Serves 8. Posted to fatfree digest V97 #197 by
JBennicoff@aol.com on Sep 1, 1997