Beetroot and zucchini salad

Ingredients for 2 servings:

• 1 beetroot, large or several small ones, approx. 250 g
• 1 m.-large zucchini, yellow or green
• 1 onion(s), red or white
• 3 tbsp balsamic vinegar
• 4 tbsp olive oil
• 2 tbsp lemon juice
• 1 garlic clove(s)
• Salt
• pepper
• Parsley

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 40 minutes

autumnal, light

Cook the beetroot whole, then peel and dice. Marinate while still warm with 2 tablespoons of balsamic vinegar and 2 tablespoons of olive oil, salt, and pepper, and let cool. In the meantime, peel and finely slice the garlic and fry it in a dry-fry pan without oil, i.e., let it brown briefly on both sides. Then add 2 tablespoons of olive oil to the still-warm pan and the thinly sliced ​​zucchini (you can also brush them with olive oil and grill them), let it brown a little, and remove from the heat. Halve the onion and thinly slice it, then mix it with the lemon juice into the still-warm zucchini slices. Let everything cool down, but not too cold, so don’t put it in the fridge. When it’s lukewarm, weigh the parsley and mix it into the beetroot. Arrange the zucchini slices attractively on a plate and season with salt and pepper. Then pile the marinated beetroot and parsley mixture on top in a small mound. Tastes great with warm pita or shop bread and hummus or simply pretzels.