This colorful,simple dish is perfect for late summer. It’s cool and refreshing, and features in-season beets and zucchini.
Beets contribute to liver health, oxygenate cells to increase stamina, calm the spirit, and support optimal blood pressure levels.
1 large beet
1 zucchini, about 5 inches long
Extra virgin olive oil, for drizzling
1 teaspoon coarse sea salt
3 tablespoons raw pine nuts
Using a mandoline or sharp knife, slice the beet and zucchini as thinly as possible.
Transfer beet and zucchini slices to a plate, drizzle lightly with oil, and toss to coat evenly. Sprinkle with the salt and pine nuts.
Makes 2-3 servings