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Golden Beet Zucchini Salad

Golden Beet Zucchini Salad

Golden beets and zucchini topped with fresh,  smooth and creamy yogurt dressing.  This salad is so light and tangy and the perfect addition to any meal.
Course Salad
Cuisine American
Keyword beets, summersalad, yogurtdressing
Diet Category Vegan, vegetarian, gluten free, diary free
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4
Calories 189kcal
Author Alkaline Recipes



  • 4 golden beets, peeled and shredded
  • 1 red beet, peeled and shredded
  • 2 zucchini, shredded

Yogurt Coconut Dressing

  • cup greek yogurt for vegan or dairy free option, use coconut yogurt
  • ½ teaspoon cinnamon
  • ½ teaspoon sea salt
  • 2 tablespoon orange juice
  • ½ teaspoon fresh ginger
  • 3 tablespoon coconut milk
  • 1 tablespoon orange zest for garnish
  • 1 teaspoon fresh mint for garnish


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.


  • 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 tablespoon of red beets on top of each salad; garnish with orange zest and fresh mint.


Calories: 189kcal