Chop up the parsley, stems and all, into 1/2 inch pieces. Put all the ingredients into a bowl and add a nice splash of flavorful Extra Virgin Olive Oil and a tasty Vinegar of some kind (I used a Japanese rice Vinegar), plus salt and pepper to taste. 
Toss this all by hand, gently rub to bruise the parsley and get the flavor and oils to intermarry. This is another point at which I recommend wearing gloves as they will keep your hands from get all oily.
Roasted beets are vibrant and flavorful tossed in salads, pastas and more. Learn how to roast them and stock them in your fridge as tasty additions to your dishes.
What Can I Get You Folks? - Eating Out for Thanksgiving
In Defense of Guy Fieri
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