Cut the leaves off 1 bunch of beets and reserve for cooking.
Trim the ends off 2 summer squash.
Slice garlic or green garlic as thinly as possible to make 1/2 C. Sprinkle over a cookie sheet in a single layer, then sprinkle with salt and drizzle with olive oil and lemon juice.
Cut 1-2 beets in half and then use a mandoline or the widest blade on your cheese grater to slice them paper thin.
Use a mandoline or vegetable peeler to do the same with the squash, but slice them lengthwise.
Cover half the pan with beets and half with squash, overlapping the slices slightly to fit more. Drizzle with more lemon juice and olive oil plus salt. If you have any fresh herbs, chop them and sprinkle over the top as well.