Fresh beetroot and zucchini salad
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
This salad is made with raw beets (both red and golden), zucchini, and radishes and is literally packed with vitamins and beneficial micronutrients. While the beets and radishes add their piquant flavor, the neutral zucchini, on the other hand, absorbs the flavors of the dressing made with olive oil, lemon juice, fresh mint, and hot Fresno pepper. All the vegetables are sliced into the thinnest possible slices, making the salad look very appetizing. Serve it as an appetizer or a side dish with meat.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 zucchini
- 2 beets
- 2 radishes
- 1/2 Fresno pepper
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Recipes with similar ingredients: zucchini, beet, radish, Fresno pepper, lemon juice, mint
Cooking the dish according to the recipe:
- In a colander, combine 1 thinly sliced zucchini with a pinch of salt; let sit for 10 minutes, then drain. Using a mandoline, thinly slice 2 each of the red and golden mini beets and 2 large radishes.
- Toss the zucchini with half a finely chopped Fresno pepper (remove the seeds), 1/4 cup finely chopped mint, and 2 tablespoons each olive oil and lemon juice. Season with salt to taste.
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