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Tangled Beet Salad
Recipes
Tangled Beet Salad
4 servings
30 minutes total (Active 10 minutes )

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 (leaves only).
    2. Whisk zest, juices, garlic, cilantro, oil, salt, and pepper until blended. Slice beets thinly then stack and cut into matchsticks (Wear gloves to avoid staining fingers). 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.

Amount per ¼ recipe serving: Calories 70, Total Fat 2.5g, Sat Fat 0g, Trans Fat 0g, Chol 0mg, Sodium 200mg, Total Carb 10g, Fiber 3g, Sugars 6g, Protein 2g, Calc 2%, Vitamin A 0%, Vitamin C 0%, Iron 6%