This is a very colorful salad that brings the sweetness of beets together with the crunch of crisp cucumbers and the great taste of lemon.
Makes 2 to 3 servings Ingredients: • 6 to 7 small beets – peeled, steamed, chilled, and cut into chunks (I like to use the pre-packaged variety already peeled and steamed for this recipe) • 2 small pickling cucumbers – diced • 1 scallion – sliced • 1 small zucchini – sliced into ribbons using a potato peeler • 1 tbsp fresh squeezed lemon juice • 1 tbsp olive oil • salt and pepper to taste Directions: - For a fun serving idea, take a potato peeler and peel the zucchini lengthwise making thin ribbons. Place a circle of ribbons on each serving plate and spoon the beet salad in the center.
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