golden beet salad with zucchini and cider dressing

Oh, how I love golden beets !  I like them much more than red beets - the flavor is sweet (but not too sweet), and has an earthy mineral flavor, at least to my tastebuds.  

Since I also had bought a slim medium sized zucchini at the market, the two came together in my thinking as a nice little individual salad or side, with an apple cider and olive oil dressing, then sprinkled with fresh sage and Italian parsley - perfect autumn pairings!

As it was coming together in my mind, I also remembered that both vegetables should be very briefly cooked, which really brings out the flavor, so I set a saucepan of water simmering on the stove, while I grated the beets and sliced the zucchini almost paper thin.  A very quick dip into the simmering water, then quickly into a sieve to drain.  The dressing was equally quick and true to the season:  apple cider (or apple cider vinegar), olive oil, and fresh sage from the garden.

The recipe :

a saucepan of simmering water

1 medium golden beet per person, peeled and grated

1 small, slim zucchini per person, sliced thinly on a mandoline (watch your fingers!)

Very briefly place sliced zucchini in boiling water - I counted to ten and then removed the zucchini with a slotted spoon to a small bowl.

Quickly place the shredded beets in the simmering water, count to ten, and scoop out to cool and drain.

Arrange zucchini slices and beets on individual plates, drizzle a teaspoon or two of dressing over, sprinkle with the sage and parsley and serve.

The dressing:

Equal parts apple cider and olive oil

kosher salt to taste

ground pepper

slivered fresh sage

chopped Italian parsley, optional

You can serve this warm or at room temperature.

The geese have been honking and flying overhead for the last few weeks, I always wave to them and wish them a good journey:)  The wild turkeys are back, walking up and down the city sidewalks, which never fails to make me laugh - quite a change from the wild country turkeys in New Hampshire!