This recipe is great for the vegan, vegetarian, or gluten intolerant as the “pasta” are thin ribbons of organic zucchini. It’s hardy and filling as an entrée or served as a healthy side to any meal.

Beets, aka beetroot, not only come in this royal red color, there are also yellow, white, and striped varieties. This delicious tap root is related to turnips, swedes, and sugar beets. Beets are a great source of fiber and are rich in antioxidants, and possesses a robust, sweet earthy flavor! Depending on where you live, this crop could still be going strong or waning until the new planting season in autumn. You can always find these red beauties at your local grocer. If you see them sold in bunches with leaves attached, it’s your lucky day. Do not discard the leaves. You can eat the magnesium-rich leaves and stems! Treat them as they are Swiss chard or spinach: sauté them; toss fresh, chopped leaves into your salads; use them as “lettuce wrap;” use them in place of lettuce in your next sandwich; or add them to your next pot of soup.

FUN FACT: The red compound that give beets their beautiful color is called betanin, which our bodies cannot process. Thus, you may temporarily have red-tinged urine or stools. Do not be alarmed. It will go away. 🙂

INGREDIENTS

• organic beets ~ scrubbed, peeled (optional), and cut into small-medium wedges or 1/4″ slices
• organic zucchini ~ washed, ends discarded, grated into thin strips/ribbons (I used a peeler, but there are other methods)
• canola-coconut oil
• sea salt (optional)
• fresh ground black pepper (optional)
• mixed dried herbs (optional)

DRESSING INGREDIENTS

• 1/2 bunch fresh organic sweet basil leaves ~ washed, stems discarded, chiffonade
• 1/2 cup balsamic vinegar (I used an aged fig-vanilla blend from a local farm)
• 1/4 cup olive oil
• 2 teaspoons Dijon mustard
• fresh ground black pepper (optional)

INSTRUCTIONS

1. Preheat oven to broil at 400°F. Place your baking rack 2nd from the very top.
2. In a small mixing bowl, add all the dressing ingredients together and gently stir. Set aside.
3. Put your beets in a large mixing bowl. Lightly drizzle with the canola-coconut oil. Add sea salt, black pepper, and your choice of mixed dried herbs. Mix well.
4. Spread beets evenly on a large cookie sheet. Roast for 30-45 minutes, making sure to shuffle the batch midway through.
5. When beets are roasted, remove from the oven and let them cool down for about 15 minutes.
6. Put roasted beets in a mixing bowl and pour in half the balsamic dressing and toss lightly.
7. Serve roasted beets over a bed of zucchini ribbons.
8. Drizzle with additional dressing if you prefer. VOILA! Enjoy! 🙂