Creative Sustenance

Culinary and other adventures in foraging, gardening, urban farming and more, in Wisconsin and the Midwest.

Beet & Zucchini Salad

It's summertime, the garden is beginning to produce more regularly now, and so we're on an extended salad feast for as long as the garden keeps giving us fresh goodness. Pulled a mess of cylindra beets yesterday, which of course are delicious in all kinds of ways.

Cylindra beets

Here's another quick and attractive salad with only three garden veg: beets, zucchini, and green onions.

Boil the beets until they're soft but not too soft, maybe 5-6 minutes. Toss a couple baby zucchini in the boiling water when you've got just two or three minutes to go (zucchini takes less time to soften up). Pull the beets and zucchini from the water. Slice the zucchini like we did yesterday with the Warm Baby Zucchini Salad. Take a dry towel that you don't mind staining a brilliant red from the beets, and rub the skins off.  Slice the beets into medallions. Slice the green onions into tiny medallions too, and separate the little rings of onion (it's easy enough to do with your fingers but you could also put the little onion discs in a bowl with a lid and shake the heck out of it to separate them).

Arrange a couple or more large, washed beets leaves on a plate, followed by the beets, zucchini and finally little green onions rings. Drizzle with extra virgin olive oil and sea salt. Simple as that!

Beet & Zucchini Salad

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