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Tangled Beet Salad
Recipes
Tangled Beet Salad
4 servings
30 minutes total

Ingredients

  • 1 lemon, for zest/juice
  • 4 limes, for juice
  • 2 cloves garlic
  • 2 tablespoons fresh cilantro
  • 2 teaspoons extra-virgin olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon pepper
  • 1 (8.8 oz) package cooked beets
  • Large zip-top bag
  • 10 oz zucchini spirals

Steps

    1. Zest lemon (1 teaspoon), then juice (2 tablespoons). Juice limes (¼ cup). Chop garlic and cilantro finely.
    2. Whisk lemon zest, lemon juice, lime juice, garlic, cilantro, oil, salt, and pepper until blended. Slice beets thinly then stack and cut into matchsticks. Place beets in bag; add juice mixture, seal tightly, and shake to coat. Let stand at least 20 minutes to marinate, tossing often.
    3. Place zucchini in large bowl; add beet mixture and toss gently to tangle. Serve.

    Chef's Tip: Wear gloves when cutting beets to avoid staining fingers.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ¼ recipe serving: Calories 70, Total Fat 2.5g, Sat Fat 0g, Trans Fat 0g, Chol 0mg, Sodium 300mg, Total Carb 10g, Fiber 3g, Total Sugar 6g, (Incl. 0g Added Sugars), Protein 2g, Vitamin D 0%, Calc 2%, Iron 6%, Potassium 8%