Zucchini Ribbon Salad

INGREDIENTS

• 1 large or 2 small zucchini, cut into ribbons (about 3 cups)
• 2–3 medium beets, roasted and cut into bite-size wedges
• 2–3 shallots, minced
• 1 cup carrots, shredded
• 1 1/2 cups snow peas, cut into 1-inch pieces
• 3 tablespoons lemon juice
• 1/4 cup olive oil
• 1/2 cup fresh minced herb leaves, such as basil or parsley; or 1/4 cup chopped cilantro or dill
• Salt and pepper to taste
• 1/4 cup toasted pine nuts, cashews, or almonds (optional)
• 1/4 cup crumbled goat cheese or feta (optional)

PREPARATION

1. Preheat oven to 400 °F.
2. Scrub beets and trim off their tops and tails.
3. Wrap each beet in tin foil and roast on a baking sheet for about 40 minutes or until beets are tender when pierced with a fork.
4. Once cool, peel off the skin (should come off easily using your fingers, but be careful with the juice—it can stain fabric!) and cut beets into bite-size wedges.
5. While beets are roasting, prepare the rest of the salad. Cut ends off of zucchinis and use a veggie peeler to peel long “ribbons” from the zucchini—about 1/8-inch thick or less.
6. Place zucchini ribbons in a large bowl with carrots, snow peas, and shallots.
7. In a separate mixing bowl or lidded jar, whisk or shake lemon juice, olive oil, salt, pepper, and fresh herbs until emulsified.
8. Drizzle desired amount of dressing on veggies in a large bowl, and toss gently to mix.
9. Once mixed, top with beets, nuts, and cheese (if using) and serve.
10. Note: if using red beets, adding them in when tossing the salad can stain the other ingredients fuchsia, which can be rather fun too!

Serves 2–3. Prep time, 10–15 minutes; cook time, around 40 minutes.

Love carrots? Try this Easy Carrot Salad Snack