Unplugged

Roasted Beet Salad & Summer Squash Ribbon Salad

Beets and Squash are in abundance right now so take advantage of their healthy whole food goodness and feel good about fueling your body well. Two delicious, simple and fast recipes are featured here so get out to your local farm stand or market and grab the few ingredients needed for a great meal!

Roasted Beet Salad beet salad

6 beets – your choice of one type or a mixture of golden beets and red beets
Scallion slivers or just chopped
Olive oil
Balsamic vinegar
Salt and pepper
Goat Cheese or Bleu Cheese
Wash beets and wrap them separately in foil – roast in oven at 425� for 1 hour. Remove from oven and slip out of skins with oven gloves or pot-holders.
Cut each beet into quarters and divide among 4 small plates. (I divided among 2 of us in photo)
Drizzle with olive oil, balsamic, sprinkle with salt and pepper, scallions and crumbled cheese. Serve warm.

Squash Ribbon Salad squash ribbon salad

1 Each zucchini and yellow summer squash
1-2 Tbs. sun-dried tomatoes in olive oil
Large sprig each Basil and Mint chopped
Walnuts (optional)
Olive oil – enough to coat squash ribbons well
1-2 Tbs. Lemon Juice
Salt and pepper to taste

With a vegetable peeler over a large bowl, peel all squash into long ribbons
Add remaining ingredients and toss well. Let sit at least 20 minutes to blend flavors. Serve.

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