Beetroot, Carrot and Zucchini Salad
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Plan Z Phase: This is a great Z3 (ZReboot) alternative to coleslaw. This recipe is taken from the cookbook New Farm: Savoury Recipes from a Farmhouse Kitchen on the Isle of Bute by Carole Howard. The only thing I changed is replacing the Scottish use of the term “courgette” for zucchini (the Scots often use the French names for vegetables).
Servings: Depends on how much you make.
Ingredients:
- equal portions of raw beets, raw carrots, and raw zucchini
- mayonnaise
Instructions:
Peel and grate the beets and carrots. Grate the zucchini, but do not peel.
Combine all the vegetables in a mixing or serving bowl. Add plenty of mayonnaise and mix well.
Let stand in refrigerator for at least 1 hour to allow the flavors to develop (and the colorful juices to run…the beets will make the salad purple).
Enjoy!
Cheers,
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