Bring a pot of water to a boil. Add beets and salt. Boil for 15 to 25 minutes, or until tender. Drain. Set aside.
Boil a small pot of water. Add the tomato and parsley. Blanch for 30 seconds. Remove and briefly cool in a bowl of ice water.
In a blender, puree the parsley with the 3 tablespoons cold water. Set aside.
Peel beets and cut into quarters. Place in a bowl and drizzle with the vinegar and 1 tablespoon of the oil. Season with salt.
Peel and dice the tomato and place in a second bowl along with the radishes, remaining 1 tablespoon oil, and parsley puree. Season with salt. Arrange the beets on a plate and spoon the tomato-radish mixture over them. Serves 4.
1 pound beets, scrubbed
1 teaspoon salt, plus more to taste
1 large green tomato
¼ cup parsley leaves
3 tablespoons cold water
3 tablespoons vinegar (try a mix of red wine, Champagne, and cider)
2 tablespoons extra-virgin olive oil, divided
⅓ cup radishes, chopped
Calories per serving: 126
Carbs: 14 g
Fiber: 4 g
Protein: 3 g
Total fat: 7 g
Saturated fat: 1 g
Sodium: 188 mg
Recipe found at: http://www.runnersworld.com/the-runners-pantry/two-simple-beet-recipes