Golden Beet Zucchini Salad. It is almost officially summer, and we are in prime salad season. l like salads anytime of the year, but summer salads are the best when all of the produce is fresh and tasty. This beet zucchini salad is not your ordinary summer salad! It has fresh zucchini and beets, and the key is the creamy coconut ginger yogurt salad dressing that gives it an off the chart flavor.
Steps To Make Golden Beet Zucchini Salad
Add ingredients for dressing to small blender
Add shredded golden beets and zucchini to bowl and mix well
Add coconut yogurt dressing
Spoon salad mixture into 4 bowls and top with red beets, orange zest and mint
Tips For Making Beet Zucchini Salad:
I like to cook the beets in the microwave for a few minutes to make them a little more tender. I do not cook the zucchini, because it is better fresh and crispy and tends to get soggy when it is cooked in the microwave. This salad with it’s bright colors will look beautiful on your table.
Golden Beet Zucchini Salad
Ingredients
Salad
- 4 golden beets, peeled and shredded
- 1 red beet, peeled and shredded
- 2 zucchini, shredded
Yogurt Coconut Dressing
- 2/3 cup greek yogurt for vegan or dairy free option, use coconut yogurt
- 1/2 tsp cinnamon
- 1/2 tsp sea salt
- 2 tbsp orange juice
- 1/2 tsp fresh ginger
- 3 tbsp coconut milk
- 1 tbsp orange zest for garnish
- 1 tsp fresh mint for garnish
Instructions
Yogurt Coconut Dressing
- Add yogurt, cinnamon, salt, ginger, orange juice and coconut milk to small blender. Blend for 1 minute or until smooth and creamy.
Salad
- Shred golden beets in food processor. Cook for 2 minutes in microwave
- Shred red beet. Cook for 1 minute in microwave. Set aside.
- Shred zucchini. Do not cook zucchini. Add shredded zucchini and golden beets (not red beet) to large bowl and mix well.
- Add dressing to zucchini and golden beets and mix well; spoon salad into 4 small serving bowls. Add 1 tbsp of red beets on top of each salad; garnish with orange zest and fresh mint.
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