Just because Fall is officially here it doesn’t mean we can’t still have colorful deliciousness on our plate, does it? I saw these gorgeous beets at the farm and I was not leaving without them!
Canadian Thanksgiving is coming up next weekend and American Thanksgiving not long after that and this will make the perfect, light appetizer. You can make it the day before and that’s always a bonus on a busy holiday. And of course, it’s quick and easy – how many times have you heard those words on this blog? lol. I’m usually not making it unless it’s quick. Who has time? Although now that we’re getting into comfort food season, some dishes will require a little more time but I’m planning on keeping it simple and under 30 minutes when I can!
The marinade is very simple for this salad and you can drizzle it over your plate before serving if desired. I didn’t do that because I marinated overnight and the vegetables soaked the flavors up wonderfully so it would have been overkill.
I picked up some beautiful baby tri-coloured carrots from Nicholyn Farms as well. Slice your carrots very thinly and you won’t have to steam them. If you don’t like a little crunch to your salad, cook them for a few minutes but I like them thin and raw.
Note: The cooking water from the beets will be filled with minerals and water-soluble vitamins. Use it in your soups for that extra boost.
I’m completely obsessed with zucchini ribbons and include them in everything, ha! Don’t they look great? The zucchini at Barrie Hill Farms is just beautiful and huge and I’ve got to find lots of ways to use it up! A little red onion and slivered almonds rounds out the tastes in this little beauty and your guests will ohhh and ahhh over the colors.
And you know that when you eat the colors of the rainbow, you’re getting all the good nutrients your body needs. My friend, Marie, over at Healthy Ideas Place just published a great post on all the reasons you should be including beets in your diet. Check it out here. Hope your enjoy this. Cheers!
- 4-6 small beets, sliced thinly. I used golden and chioggia beets.
- 2 small carrots, sliced very thinly
- 1 small zucchini, cut into ribbons
- 1/3 red onion, sliced thinly
- small handful of fresh dill
- 1/4 cup toasted, slivered almonds
- Juice from 2 freshly squeezed oranges
- 1/4 teaspoon minced ginger
- 1 teaspoon extra virgin olive oil
- 1 teaspoon balsamic vinegar
- salt and pepper to taste
- 1/2 teaspoon chopped dill
- Wash, peel and cut the beets into 1/2 inch slices.
- Add 1 inch of water to a large pot and bring to a boil. Place beets in a steamer basket, lower heat and cover. Steam until crisp – about 7 to 10 minutes, depending on thickness. Do not overcook as they will lose their potency.
- Combine the Dressing ingredients and mix well. Add the beets, carrots, zucchini, and onion. Marinate for a minimum of 3 hours to overnight.
- To Serve: drain marinade into small bowl and arrange vegetables in new bowl or individual plates. Add almonds and fresh dill to garnish. Drizzle with leftover marinade if desired.