This salad is a light and delicious way to enjoy those beets you've been growing in the garden!
Ingredients
1 lemon, for zest and juice
4 limes, for zest and juice
2 cloves of garlic, finely chopped
2 TBSP fresh cilantro, coarsely chopped
2 tsp extra-virgin olive oil
½ tsp kosher salt (I used Himalayan Pink)
¼ tsp black pepper
3 cups beet spirals (about 12 oz.)
4 cups zucchini spirals (about 1 lb.)
Large zip-top bag
Instructions
Zest lemon (1 teaspoon); squeeze for juice (2 tablespoons).
Squeeze limes for juice (4 tablespoons).
Chop garlic and cilantro (leaves only).
Whisk zest, juice, garlic, cilantro, oil, salt and pepper until blended.
Place beets in bag; add juice mixture and shake to coat. Let stand at least 20 minutes to marinate, tossing often.
Place zucchini in large bowl; add beet mixture and gently toss to tangle. Serve immediately.
Notes
Serving this salad immediately upon mixing beets and zucchini will add more contrast in its appearance, reds ands greens, versus one entirely red bowl of salad.