Summer Squash Salad with Beets Two Ways

Recipe:  Summer Squash Salad with Beets
This recipe uses ALL of the beets — leaves and roots.  If you like raw zucchini in salads this way, you should consider getting a spiralizer or other kitchen utensil that does it easier and quicker.  Beet roots cooked this way have a texture and sweetness similar to dried figs.

Cut the tops off 1 bunch of beets.  Soak the leaves in a bowl of water while you slice the roots in rounds about 1/4″ thick.

Toss the sliced beets with 2 t. olive oil, salt, and pepper.  Arrange on a baking sheet and bake at 350.  When they are lightly browned on the bottom — which will take 15-20 minutes — flip them.  The other side will brown much more quickly.

Meanwhile, drain the beet leaves, cut the stems off and then chop roughly.  Chop 1 spring onion, whites and greens.  Cook the onions in 1 T. olive oil until soft and beginning to brown, then add the beet greens and cook until tender, about 5 minutes.  Season with salt and pepper.

Slice 1 lb. of zucchini  or sunburst squash thinly.  Cut the squash slices into ribbons.  Toss in a bowl with the hot beet greens and allow to sit for 5 minutes.  Dress with 1 T. balsamic vinegar or fresh squeezed orange juice, 1 T. olive oil, salt and pepper.

Serve the salad topped with crumbled goat chevre or feta cheese and the roasted beet slices.

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