- 2 zucchini, cut lengthwise into quarters and then cut into 1-inch pieces; enough for 2 cups
- 8 golden beets
- 2 Tb olive oil
- Small handful of microgreens
- 4 oz crumbled Roquefort or Bleu Cheese
Zucchini with Golden Beets
(Serves 4 as a side dish)
Dressing:
- ½ cup olive oil
- ¼ cup vinegar of your choice. I used a fancy white balsamic habanero honey vinegar that I happened to have on hand but a plain cider vinegar would be my second choice.
- 2 Tb fresh tarragon, chopped
- 1 Tb Dijon mustard
- Salt, pepper to taste
- 1 tsp red pepper flakes
Cook the beets by covering them with water in a pot, bring it to a boil, reduce the heat to a simmer, and let them cook for about 20-25 minutes until they are just tender and you can stick a fork into them easily. Remove from heat, drain and immerse in cold water. Once the beets are cool enough to touch, push the skins off with your hands. Cut the beets into quarters lengthwise.
In a skillet, sauté the zucchini pieces in the 2 tablespoons of olive oil on medium-high heat until they are tender and nicely browned. Remove from heat and allow to cool.
Meanwhile, make the dressing by whisking the dressing ingredients together.
Arrange the zucchini, the beets and the microgreens on a serving plate. Sprinkle the cheese on top and then drizzle the dressing evenly over the entire salad.
