Recipes
Tangled Beet Salad
4 servings
30 minutes total
Shopping list
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
- Zest lemon (1 teaspoon), then juice (2 tablespoons). Juice limes (¼ cup). Chop garlic and cilantro finely.
- 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.
- 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%