Tomato, Beet and Zucchini Salad with Basil Vinaigrette

Step 1

Preheat the oven to 400 degrees. Wrap quartered beets in foil, pinching together the corners, and place on a baking sheet. Roast for 35 minutes until fork tender. Once cool, peel off the beet skin and discard it.

Step 2

Using a spiralizer on the ribbon cut blade or a vegetable peeler, create long strips of thinly sliced zucchini.

Step 3

Toss the zucchini together with tomatoes and arrange on a plate. Top with cooked quartered beets.

Step 4

In a blender, add basil, shallot, olive oil, water, red wine vinegar and salt. Blend until smooth.

Step 5

Pour about half of the basil vinaigrette over the salad, adjusting to taste. Garnish with fresh basil and serve immediately.